Posted By Ingrid Turner on May 1, 2014 in Bananas, Breads, Caribbean Food Recipes, Cinco de Mayo Recipes, Ethnic Foods, Featured, Fruit, Fruit & Vegetables, Holidays & Events, How To Cook, Mexican Food Recipes, Plantains, Side Dishes, Vegan, Vegetarian | 0 comments

This delicious recipe for How to Cook Plantain Tostones is a traditional Caribbean and Latin favorite.

Now, it will become a favorite of food lovers everywhere. With the sweetness of the cooked plantain and the salty overtones, these Tostones tease your palate in a delightful way.

How to Cook Plantain Tostones:

Perfect for appetizers or accompanying your entrées.

Tostones are delicious when using them as the bread slices in a tasty sandwich.

Type: Side Dish Recipe

Prep Time: 15 min
Cook Time: 25 min
Yield: 4 servings

Ingredients:

• 3 – 4 plantains – just slightly under-ripe, even a bit green and firm
• vegetable oil – enough to reach a depth of about 3/4 – 1 inch deep in your skillet or frying pan
• sea salt or kosher salt – to taste; any coarse salt

Instructions:

1. Peel plantains by removing ends, slitting the ribs on the outside of the plantains, and pulling the skins off using a knife. Scrape off any green bits still attached to the plantains. Since these plantains are still green, they can be quite a challenge to peel. It will take some effort but worth it.
2. Cut into 1 1/2 inch chunks and place the pieces into cold water to prevent discoloration.
3. Heat oil in a large skillet on medium high heat.
4. Drain plantain chunks and pat dry on all sides.
5. Fry plantains, a few at a time, in hot oil, adjusting the heat if it should bubble up too high in the pan.
6. Cook for about 1 1/2 min on each side, or until the plantains become only slightly colored. Remove with a slotted spoon or with tongs and transfer to a paper towel covered bowl or cookie sheet, allowing plantains to cool slightly.
7. Place each chunk on a piece of parchment paper or plastic wrap, cover with another piece of parchment, and using a special press, a heavy fry pan or a full food can, squash each individual plantain chunk to flatten them to about 1/4 to 1/2 inch thickness.
8. Return 2 – 3 compressed plantain discs to the hot oil in your skillet or fry pan, and cook until each side becomes golden brown & crispy – about 2 min. Keep frying them until all the tostones are finished.
9. Transfer to paper towels to drain off excess fat.
10. Sprinkle with sea salt or kosher salt.

These tostones are ideal served with a favorite dip, like ranch dressing, yogurt, sour cream, a cucumber or artichoke dip – it’s Heaven!

Since you now know How To Cook Plantain Tostones, your family and friends will just love the idea of grabbing one or two of these tasty tid bits to snack on.

Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:

• IngridTurnerToday.com

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I hope you enjoy this Cinco de Mayo Recipe on Cooking with Kimberly. Until next time…

Be a Champion in Your Kitchen & Eat Deliciously!

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