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Puerto Rican Tostones (Fried Plantains)

Puerto Rican Tostones (Fried Plantains)

  • Prep

    5 m
  • Cook

    5 m
  • Ready In

    10 m
Lymari

Lymari

Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 1/2 minutes per side.
  2. Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
  3. Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SandraJZ
806

SandraJZ

2/24/2008

ABOUT THE WATER...the reason puertoricans dip in water is because we cut them up early while making the rest of dinner. When the plaintain sits in the kitchen it will turn brown after a while,so we put them in water salt, so it so it won't oxidize. It is not necessary if you are frying soon after you cut them up. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. Cook to soften them and then "squash" them flat and fry again. Oil and water don't mix, so dry them before frying, if you insist on water. Cast iron will get nice and black if you make tostones regularly. Sprinkle salt when done and serve with ketchup, garlic oil or top with garlic shrimp... there seems to be many other suggestions. I will try to post recipe for mofongo soon...yum!

LatinaCook
294

LatinaCook

1/11/2006

Also known as Platanos Fritos o Patacones. I make these all the time but i do not soak them in water. I just peel the plantain, slice it crosswise about 1 inch thick, fry just a little (they'll look yellow-er), press in the tostonera (or with the bottom of a can) , fry again until cripsy and golden and then sprinkle with garlic salt. Yum!! Ignore the rating of the person who burnt them, that is not the recipe's fault.

chabely_k
280

chabely_k

9/25/2003

I have made these all my life and I love them. A nice twist (and probably my favorite) is to make them with a ripe plantain (in which case they're called "amarillos". For making amarillos, the plantain must be at least yellow or almost throwing to "too ripe"--close to blackening skin). Cut the ripe plantain into diagonal, long slices and fry them--keep an eye on them because they cook much, much faster--turn around and they'll be burnt!--and drain on paper towels. You can serve these with anything and are great solo. Because they're made with a ripe plantain, they're very sweet. My fiance doesn't really care for amarillos, but I wouldn't have my plantains any other way. I would give both of these a 3 kid rating because, depending on the kid, he or she will love the tostones/amarillos or just hate them. I grew up with them, so I simply adore them!

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