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Puerto Rican Tostones - Fried Plantains. Cook Time: 15 minutes.

Puerto Rican Tostones.

Serve as side dish with your meal or as appetizers.Peel the plantain and cut it into 1-inch chunks.Heat the oil in a large skillet. Prep Time: 5 minutes. A plantain is a very firm banana.

Crispy Puerto Rican Tostones Recipe. These simple garlic tostones are Puerto Rican fried plantains with a little sea salt are the perfect golden crispy addition to a plate of rice and beans.
With the back of a wooden spoon, smash each piece to flatten it up. Transfer back to the back and fry for an additional 4 to 5 minutes (around 2 minutes per side). After smashing thetostones, place them back to the frying pan for about 2 minutes each side. Though they look likebananas, plantains must be cooked before serve.Heat oil in a heavy-bottomed pan. Sprinkle sea salt orgarlic salt.Peel the plantains and cut into 1-inch thick pieces. Delicious crispy salted Puerto Rican tostones, made with green plantain, a right amount of oil and a touch of sea salt or for a garlic flavor, add garlic salt.Once you have removed,the skin from the plantains cut them into 1-inch thick pieces.Remove the plantainfrom the pan, set them aside on a paper towel to drain the oil.Tostones are made from green plantains that are slicked and twice fried. […]Just in case you thinkyou can only eat them raw, eh, no! Most commonly known as tostones, Puerto Rico, Jamaica, Nicaragua, Cuba, and Venezuela), they are also known as tachinos or chatinos (Cuba), platano frito or verde frito (Dominican Republic), platano frito (Honduras), bananes pesées (Haiti), patacones (in Panama, Venezuela, Colombia, Costa Rica, Peru, and Ecuador) and, sometimes, patacón pisao in Colombia .
Subscribe to get a … Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Crispy, twice-fried plantains are a great side for your Puerto Rican meal or a snack all by themselves.

Yield: 4. Remove from pan and transfer to paper towels. I have also madetostones with ripe plantain instead of green and the result is also reallydelicious!

They are not bananas.

A small tostone is about 46 calories.I also like to squeeze a bit of lime juice on top before serving, but that’s completely optional. Mixed the ingredientsand refrigerate for about 20 minutes.With tostones, youhave to do a double frying, and I will explain more about this later, just keepon reading.Let’s get startedmaking these crispy tostones just follow the steps below and you will beenjoying them in a few minutes.Start by peeling the plantains.Add the plantains and fryfor about 3 minutes on each side until they are a light golden color.Fry the plantains for 3 minutes per side or until lightly golden.

Total Time: 20 minutes. It’s sweet and salt and slightly softer. 

Crispy fried plantains. Tostones are common in the Caribbean and many Latin American cuisines.Using a heavy-bottomedpan, heat the oil.Plantains are membersof the banana family and are very starchy and are considered the main side dishin the Caribbean.Modern Homemaker On A Modest BudgetFor a medium-sizePuerto Rican tostone it’s about 96 calories.