Tostones (plantain fritters)

Makes 8 servings

Known as tostones, these plantain fritters are a well-liked snack in many Latin American and Caribbean cuisines. Their popularity is comparable to that of French fries in central Europe. They can be served plain, with dipping sauces, or as an accompaniment to meat or vegetables. It is vital to the success of this dish to use very firm, green plantains. Ripe plantains are too soft and brown too quickly.

Ingredients

  • 2 lb green plantains
  • Vegetable oil, as needed, for frying

Dipping Water

  • 6 garlic cloves, peeled
  • 4 scallions
  • 1 Scotch Bonnet chile, stem and seeds removed
  • 2 tablespoons kosher salt
  • Salt, as needed
  • Ground black pepper, as needed

Directions

  1. Peel the plantains and cut them into 2-in rounds. Heat a pot of oil (about 2-inches deep) to 350°F, and deep fry until well browned on all sides, 2 to 4 minutes. Drain on a wire rack and press, using a wooden board or a skillet, to a thickness of 1/4-inch.
  2. For the dipping water, purée the garlic, scallions, chile, and salt with 1 quart water in a blender until very smooth.
  3. Right before serving, dip the precooked and pressed plantains in the dipping water, shake off excess liquid, and fry at 375°F until well browned and very crispy, 3 to 5 minutes.
  4. Allow to drain on a wire rack and season with salt and pepper as needed.

CIA FOODIES

Plantain Fritters (Tostones)

Tostones (plantain fritters)
Makes 8 servings Known as tostones, these plantain fritters are a well-liked snack in many Latin American and Caribbean cuisines. Their popularity is comparable to that of French fries in central Europe. They can be served plain, with dipping sauces, or as an accompaniment to meat or vegetables. It is vital to the success of this dish to use very firm, green plantains. Ripe plantains are too soft and brown too quickly.

Ingredients

  • 2 lb green plantains
  • Vegetable oil, as needed, for frying
Dipping Water
  • 6 garlic cloves, peeled
  • 4 scallions
  • 1 Scotch Bonnet chile, stem and seeds removed
  • 2 tablespoons kosher salt
  • Salt, as needed
  • Ground black pepper, as needed

Directions

  1. Peel the plantains and cut them into 2-in rounds. Heat a pot of oil (about 2-inches deep) to 350°F, and deep fry until well browned on all sides, 2 to 4 minutes. Drain on a wire rack and press, using a wooden board or a skillet, to a thickness of 1/4-inch.
  2. For the dipping water, purée the garlic, scallions, chile, and salt with 1 quart water in a blender until very smooth.
  3. Right before serving, dip the precooked and pressed plantains in the dipping water, shake off excess liquid, and fry at 375°F until well browned and very crispy, 3 to 5 minutes.
  4. Allow to drain on a wire rack and season with salt and pepper as needed.

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2 Comments

  1. lynndsimpson@gmail.com
    September 15, 2022 at 11:54 am  ·  

    What can be substituted for the Scotch Bonnet chile?

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