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Puerto Rican Tostones (Fried Plantains)
SUBMITTED BY:
Lymari
PHOTO BY:
CookingMama
"Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers."
RECIPE RATING:
Read Reviews
(35)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
5 Min
READY IN
10 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
5 tablespoons oil for frying
1 plantains, peeled and broken into chunks
3 cups cold water
salt to taste
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DIRECTIONS
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.
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. Salt to taste and serve immediately.
REVIEWS
Reviewed on Sep. 25, 2003 by chabely_k
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chabely_k
Sep. 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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17 users found this review helpful
I have made these all my life and I love them. A nice twist (and probably my favorite) is to...
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Reviewed on Jan. 11, 2006 by
CookingMama
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CookingMama
Jan. 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.
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15 users found this review helpful
Also known as Platanos Fritos o Patacones. I make these all the time but i do not soak them in...
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Reviewed on Feb. 24, 2008 by
SandraJZ
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SandraJZ
Feb. 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!
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12 users found this review helpful
ABOUT THE WATER...the reason puertoricans dip in water is because we cut them up early while...
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Reviewed on Jan. 11, 2006 by
newmamavimos
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newmamavimos
Jan. 11, 2006
As a Puerto Rican, I know and love platanos as well. They're an easy side dish and can take the place of other sides, like rice or potatos. I don't bother with the water, just fry, smash, and re-fry. Just make sure you use the green plantains for this recipe.
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9 users found this review helpful
As a Puerto Rican, I know and love platanos as well. They're an easy side dish and can take...
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Reviewed on Apr. 1, 2003 by JAPASPANGLISH
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JAPASPANGLISH
Apr. 1, 2003
Tostones taste great any time. Ask for Plantains at the supermarket in my experience they are qualitatively different than bananas, dont exactly taste great raw. they are longer, firmer, like a cousin of the banana, cooked while green for a firm crunchy taste, or when yellow with brown spots for a sweet taste. Make a tomato and garlic sauce for dipping, sprinkle with salt.. delicious! In some hardware stores you can find a tostonera, look in latino catalogs for it, it saves lots of time. its two boards with a circular indentation in the middle, made to squish the plantain in a perfect circle.
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9 users found this review helpful
Tostones taste great any time. Ask for Plantains at the supermarket in my experience they are...
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Reviewed on Jul. 2, 2003 by ALEXISCRUZ
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ALEXISCRUZ
Jul. 2, 2003
OH MY GOD! THESE ARE EXACTLY LIKE THEY ARE IN THE DOMINICAN REPUBLIC. I LOVED THESE WHEN I LIVED THERE. IN THE DOMINICAN, THEY ARE MORE COMMONLY CALLED "PLATINO FRITOS"...MAKES SENSE, BUT I COULDNT FIND INSTRUCTIONS TO MAKE THESE, BECAUSE I DIDN'T KNOW, UNTIL RECENTLY THAT THESE ARE ACTUALLY CALLED TOSTONES. WHATEVER THE NAME....THEY ARE SOOOOO GOOD. THESE ARE GREAT FOR DINNER. I MAKE ONE TOSTONE PER PERSON, ACCOMPONIED BY FRIED SALOMI, WHICH IS ANOTHER DOMINICAN FAVORITE. CAN ANYONE TELL ME WHAT "CHINOLA" IS IN ENGLISH....POR QUE, SOY AMERICANA. LOL. I LOVE THIS JUGO (JUICE) IN THE DOMINICAN, BUT I CAN'T FIND THE "CHINOLA" FRUIT HERE. THANKS EVER SO MUCH FOR THESE INSTRUCTIONS. I AM IN HEAVEN NOW THAT I CAN HAVE MY PLATINO FRITOS!
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8 users found this review helpful
OH MY GOD! THESE ARE EXACTLY LIKE THEY ARE IN THE DOMINICAN REPUBLIC. I LOVED THESE WHEN I...
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Reviewed on Apr. 1, 2003 by WALTER425
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WALTER425
Apr. 1, 2003
Requires paying attention to the pan. A crispy "tostón" is a delicacy.
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6 users found this review helpful
Requires paying attention to the pan. A crispy "tostón" is a delicacy.
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Reviewed on Sep. 28, 2007 by
Cooking Jenny
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Cooking Jenny
Sep. 28, 2007
I LOVE TOSTONES!!! To peel plantains: cut ends off, then cut down one side, then peel skin off while running under water. For a little sweetness and tang, use plantains that have some dark spots. A fully ripe plantain (black) is too soft for this recipe, but experiment for different flavors (green is savory, like potato). You can either skip the water step or dry thoroughly to avoid oil splatter. Dip them in crema fresca (Mexican table cream) for an added treat.
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5 users found this review helpful
I LOVE TOSTONES!!! To peel plantains: cut ends off, then cut down one side, then peel skin...
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Reviewed on Apr. 12, 2007 by
Levesque Family
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Levesque Family
Apr. 12, 2007
*Great recipe. Use the green plaintains as a savory side- as it is not sweet yet. Use cajun seasoning at the end for a kick. *Use the dark colored (black) plantains for a sweet dessert or balance to your meal. Sprinkle w/ just a little cinnamon, dark sugar, and nutmeg. *For both green or dark plantains, try the thousand island recipe, or buy store bought. *After frying, flatten between wax paper w/ a roller. I do not dip in cold water because I will set my house on fire.
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5 users found this review helpful
*Great recipe. Use the green plaintains as a savory side- as it is not sweet yet. Use cajun...
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Reviewed on Mar. 2, 2006 by Jennifer
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Jennifer
Mar. 2, 2006
I love PR cuisine! I have learned alot from a neighbor of mine and when we have these we make it with what she calls a secret sauce. The sauce is about 3 cloves crushed garlic,mayo and ketchup. Add to your taste along with a lil salt and pepper soooo good with the tostones!! Serve along side any dish or by their self awesome!!!
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5 users found this review helpful
I love PR cuisine! I have learned alot from a neighbor of mine and when we have these we make...
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