Classic Puerto Rican Tostones
Twice-fried green plantain slices that are crispy on the outside and tender on the inside, served as the ultimate Caribbean side dish.
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Ingredients
- 3 large Green plantains
- 2 cups Vegetable oil for frying
- 2 cups Water
- 4 pieces Garlic cloves, smashed
- 1 teaspoon Salt
- 1/2 teaspoon Adobo seasoning(optional)
- 1/2 cup Mayoketchup (for dipping)(optional)
- 1/4 teaspoon Garlic powder
Instructions
- 1
Peel the green plantains by cutting off the ends and slicing the skin lengthwise, then carefully prying it off with your thumb.
- 2
Cut the plantains crosswise into 1-inch thick rounds.
- 3
In a small bowl, combine the water, smashed garlic, and salt to create a garlic soak.
- 4
Heat the vegetable oil in a heavy skillet over medium heat until it reaches approximately 325°F.
- 5
Fry the plantain rounds for about 3-4 minutes per side until they are light golden yellow but not browned.
- 6
Remove the plantains from the oil and flatten them to about 1/4 inch thickness using a tostonera or the bottom of a heavy glass.
- 7
Dip each flattened plantain briefly into the garlic water soak and pat dry with a paper towel to prevent splattering.
- 8
Return the flattened plantains to the hot oil and fry for an additional 2 minutes per side until they are crispy and deep golden brown.
- 9
Drain on paper towels and sprinkle immediately with extra salt or adobo while hot.
Nutrition per Serving
285
Calories
2g
Protein
48g
Carbs
11g
Fat
4g
Fiber
2g
Sugar
580mg
Sodium
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