The Best Tostones
I LOVE TOSTONES! My son used to always ask me what my favorite food is and it was always the same answer: tostones!
I was getting tired of ordering tostones for delivery. By the time they arrived they weren't hot or crispy. I decided I would make them at home to avoid sacrificing taste and texture.
The Best Tostones
I LOVE TOSTONES! My son used to always ask me what my favorite food is and it was always the same answer: tostones!
I was getting tired of ordering tostones for delivery. By the time they arrived they weren't hot or crispy. I decided I would make them at home to avoid sacrificing taste and texture.
Cooking Instructions
- 1
Peel garlic and smash with the edge of the knife once or twice.
- 2
In a large bowl, combine water, salt and smashed garlic. Mix gently with your hand or a spoon until salt is dissolved.
- 3
Peel plantains and cut into 1 inch rounds and add to bowl with water mixture. Let it soak for about 30 minutes.
- 4
Remove plantains and dry well with paper towel. DO NOT DISCARD WATER MIXTURE: Set aside.
- 5
Heat oil in a medium to heavy gauge pan, on medium high heat, until oil ripples.
- 6
Put plantains in and cook for 4 minutes on each side.
- 7
Take out plantains and drain on paper towels. Do not discard oil.
- 8
Use paper bag for mashing plantains. If you have a plantain masher, you can use that. Some people use paper towel. I was taught growing up to use a paper bag and it has never let me down.
- 9
While still hot, place plantain on paper bag, fold over and push down with the palm of your hand. Then use a fork to slide under mashed plantain and set aside.
- 10
Place mashed plantains back into water, 3 at a time, for about 10 seconds. Remove and put in a colander to drain. Once you have done a quick soak with all the plantains and they are all in the colander, gently pour 1/4 the water mixture over the plantains. Carefully move plantains on the bottom of colander to the top and gently pour 1/4 of the liquid. You can now discard water mixture.
- 11
Heat up oil again on medium high heat.
- 12
Gently shake as much water out from the colander as possible. Then gently pat dry the plantains with paper towel.
- 13
Carefully place plantains into hot oil. Do not over crowd the pan. Add a few pieces at a time and cook for about 2 1/2 minutes on each side. It should be a nice golden color on each side when its done.
- 14
Transfer to paper towel to drain. Serve right away. Enjoy it with mayo-ketchup, mojito, hot sauce or just on it's own (my personal favorite). Buen Provecho!
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