Transfer the plantains to paper towels and allow to cool slightly. Yesterday, I tell u what— I love plantains and I craved these all the time when I was pregnant. Tostones are amazing. You can use less oil- but enough to come halfway up their sides- and flip them once golden( they even get a more rich yellow). I've never made anything like this but your instructions made it easy! 2 green plantains, peeled and cut into 1 1/2-inch chunks, Back to Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Use the plantain press or large can to smoosh each piece of plantain (on the flat side) into a disk. water. Working in 2 batches, fry plantains, turning occasionally to ensure they don’t stick to each other or to the pan, until golden and starting to crisp, about 2 minutes. Pour into a serving bowl and chill while you fry the plantains (or cover and chill sauce up to 1 day). Transfer cilantro, scallions, and chile to a blender. Do not try to get them too thin or they will break apart. Dipping sauce can also be made with pressed garlic and melted butter. Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce, Congrats! There's no need to defrost them but be careful when you drop them in the hot oil. Ad Choices, Vegetable oil (such as peanut, canola, or safflower; for frying, about 2 cups), Photo by Alex Lau, Food Styling by Yekaterina Boytsova. Nutrient information is not available for all ingredients. All rights reserved. Store in an airtight container in the refrigerator for up to 2 days. Once peeled, slice the plantains crossways into 1 inch pieces. Yum yum!! How would you rate Tostones With Creamy Green Sauce? this link is to an external site that may or may not meet accessibility guidelines. Then, use the tip of your knife to slice end to end along one of the ridges of the peel, being careful not to cut into the fruit. However, when you buy something through the retail links below, we earn an affiliate commission. Using a meat mallet or a flat-bottomed dry measuring cup and working one by one, place plantain on cutting board and firmly press down on plantains to flatten them to less than ¼" thick; the edges should split and become craggy. Pour vegetable oil into a large (10") cast-iron skillet, Dutch oven, or other large heavy pot to a depth of ½". Working in 3 batches, fry flattened plantains, turning occasionally and letting oil return to 375° between batches, until dark golden brown and crisp, about 3 minutes. All products featured on Bon Appétit are independently selected by our editors. In a cast iron or heavy bottomed pan, heat 1/8” of oil to 365F over medium-high heat. The sauce, on the other hand, can be made hours or a day ahead of time to no ill effect. These pan fried tostones, made from green plantains, are ridiculously easy to make, and plantains are pretty easy to find too! Reduce heat to low to keep oil warm while you flatten the plantains. Just the way I remember them! Do Ahead: Plantains can be fried 30 minutes ahead. Meanwhile, prep the plantains: Trim off both ends of plantain. Peel plantain along your score marks, then cut crosswise into ½”-thick coins. I've made it several times now. Cut scallions into 1" pieces. Cooking advice that works. You don’t need to deep fry. Squeeze in juice from 2 limes; add 2 Tbsp. Use gloves and make sure the plantains are at room temperature. Transfer plantains to a platter. Heat over medium-high until an instant-read thermometer registers 375°, 7–8 minutes. Fry plantain chunks until golden but not browned, 5 to 7 minutes. Although I throughly enjoyed eating ropa vieja and Bahamian conch salad, it didn’t occur to me that these foods would be harder to find elsewhere ::ahem, the Pacific Northwest. Add 1 cup sour cream or Greek yogurt and blend on high speed, scraping down sides as needed, until sauce is pale green and frothy, about 1 minute. This is very popular in Puerto Rico. Recipes you want to make. Season with a big pinch of salt. Traditional Dominican and Puerto Rican preparation. I'm completely addicted. They are great as a side dish or appetizer. Repeat with remaining plantains. Info. To revisit this article, visit My Profile, then View saved stories. In a few minutes, take them out and you’ll find the skins will come off easily. Drain on a plate lined with paper … Chilies are all different, some are hotter than others even if they are the same type. Tostones celebrate the simple goodness of plantains! Grind up the garlic cloves until it resembles a paste. You saved Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce to your. christmas + thanksgiving + winter holidays, plantain press (tostonera) or a large can, OW! Add comma separated list of ingredients to include in recipe. Drain on paper towels, season with salt, and enjoy hot with cilantro-garlic dipping sauce. Make sure when you fry them the first time they are golden brown, if they are not cooked enough, they will fall apart when smashing. Trim roots and top inch of green parts of 4 scallions; discard. You could also use jalapeño or serrano chilies for flavor but less heat. you have to eat them soon after frying and when they're nice and crunchy. Bravo! Amount is based on available nutrient data. Allrecipes is part of the Meredith Food Group. To make the mojo: In a mortar and pestle or food processor, add the garlic cloves and salt.