Family Recipe

My Grandmother Mery Cabral’s Tostones (Fried Plantains)

The question at hand for some may be what is a plantain? Plantains are the dominant “vegetable” in the Dominican Republic. They are a member of the banana family that are starchy, not sweet by any means and has no edible uses raw. The following styles are the most popular ways they are cooked , boiled, steamed, and fired ( this is the style this recipe calls for). Last but not least another fun fact about plantains is that they are resident to India and are grown most widely in tropical climates . The recipe is relatively easy to make but my grandmother’s fried plantains are “special” because she adds diced onions to them for extra flavor and a little bit more texture! Also keep reading for some awesome serving tips at the end!

More Information ( Ingredients and Preparation Steps)

Ingredients

Plantains

Vegetable Oil

Salt

Diced Onions ( Special Ingredient)

 

Instructions

Step 1  Preparing the Oil : Take a skillet or a wide pot and add  “1\5 of vegetable oil with the heat on high.

Step 2 Preparing to peel the plantain: To begin peeling you must make a few cuts to the plantains. Start by cutting off both ends of the plantain(s). Next you want to cut a straight thin line down the plantain(s). Then do the same on the opposite side of the plantain(s).

Step 3 Peeling the skin off the plantain : After you have made the cuts to the plantain(s) you then want to start peeling off the skin with your fingers.

Step 4 Cutting the plantain : Next we needs to cut the plantain into “Chips” if you will to do so you want to take a knife and a cutting board and cut pieces no more than “1 wide.

Step 5 Testing the Oil: To test the oil place your first victim ( Plantain Piece) into the skillet or wide pot. You know that the temperature is correct if the oil starts to bubble slowly and the plantain cooks nice and slow meaning it wont turn brownish gold with in a a few minuets ( 1-2 mins) if so lower the heat!

Step 6 Cooking the plantains(Part 1) : After a few minutes have passed with a utensil move the plantains around to make sure they cook evenly. After about 5 to 7 mins they should be a nice golden color.  If they start to turn brown they are over cooking! ( Don’t fret practice makes perfect)

Step 7 Flattening the plantains : Once they acquire that nice golden color or brownish for those who are attempting this for the first time( It happens to the best of us). Take them out of the oil and Place them on a plate with a napkins on it. Let them cool off for about 4-6 mins. You then using a Tostonera or plantain flattener for those of you who speak English. If you don’t have access to this you can improvise with items such as a cutting board, flat plates, wine bottle , and even a dough roller. For best results stick to the Tostonera.

Step 8 Cooking the plantains (Part 2) :  Once all of your plantain pieces are flattened you want to redo step 6 (AT A LOWER TEMPERATURE!) they will cook a lot faster this time around. Once they acquire that nice golden color remove them from the oil.

Step 9 Serving the Tostones : After the tostones have been removed from the oil you want to place them in a bowl or plate covered in a napkin and add a little bit of salt while they are still hot and fresh.

Step 10 Special ingredient ( Diced Onions) : Start by taking an onion and cutting off about 4-5 rings dice and chop finely. Next Serve over the plantains for great added flavor and texture!

Cool Tips : Tostones are usually served as an appetizer and go very well  with fried salami and or “Pink Sauce” For recipe links on either click on them!

ENJOY!