How to Make Tostones (Fried Plantains) Food, Yummy food, Cuban recipes
Cut the ends off each plantain. Run a knife down the back curve of each plantain, about ¼" deep. Slip your thumb between the flesh and the peel, gently easying it off the plantain. Don't worry about bits of peel that stick, you can use the paring knife to remove those bits. Cut the plantains into 1" to 2" chunks.
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Cut crosswise into 1 1/2 inch slices. First Frying: Fry the plantain slices on low heat for about 3 minutes on each side. Remove and drain on paper towels. Remove from oil, drain on paper towels and salt immediately (so the salt sticks to the tostones). Smashing: Place one slice on a cutting board and use a small plate or a large glass.
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Heat the olive oil in a deep saucepan on medium heat. Add the chopped garlic and fry about 30 seconds. Add the sour orange juice, cumin and salt, and pepper. Bring to a rolling boil and whisk if necessary. Adjust seasoning as needed. Remove from heat and cool. Serve the Tostones with a side of Mojo sauce in a small bowl.
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Maintain the oil's temperature. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown. Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste. Tostones, Chatinos or fried green plantains.
Cuba Tostones (Fried Plantains) International Cuisine
Learn how to make crispy Cuban Tostones with this flavorful recipe! Fried green plantains with a golden brown exterior and savory interior. A delicious snack or side dish that will transport you straight to the streets of Cuba. Impress your guests and satisfy your cravings with these irresistible Tostones!
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Now cut plantains into 1 inch chunks. Heat oil on high in a heavy cast iron skillet or heavy fry pan. When oil is shimmering lower to medium heat and gently with a pair of tongs put the plantain chunks into the hot oil one at a time. Being careful not to splatter yourself. Fry one side then turn over on the other side.
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Tostones - double fried green plantains - a Cuban favorite! This side dish is at the heart of Cuban Cuisine and now you can make it at home after learning ho.
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Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden. Remove from the heat and stir in the salt, pepper and ground cumin. Set aside for 2 minutes to cool slightly. Gently stir in the lime juice. Serve with tostones.
Tostones
Step 3: Fry the tostones. Heat the oil and fry the plantain slices until they begin to soften and gain some color. Transfer plantains to a cutting board, but keep the oil going! Using a tostonera or a flat bottomed ramekin, flatten each plantain slice to about 1/4-inch thick. Fry the slices again, until crispy!
Cooking Cuban Tostones (Fried green plantains) YouTube
Tostones originally came from the Dominican Republic. To add, during the colonial period, Toston was a type of Spanish currency. Most Cuban restaurants have tostones as a side dish.
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Remove and drain on paper towels to absorb the excess oil. Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now smashed plantains for 4-5 minutes in the same skillet until golden brown on both sides. Remove and drain on paper towels and season with salt.
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With a knife, cut lengthwise down the plantain. Take a spoon and place between the flesh and the peel. Peel away the skin with the spoon. Heat up the oil in a non-stick pan. Cut the plantain into circles. I cut about 1″…wider if you want a bigger tostone. Place the plantains into the oil. You just need enough oil to cover the surface of the.
Cuban Recipes Tostones (Chatinos) recipe
Tostones, the traditionial crispy fried plantains. Three Guys. Hundreds of recipes. On the web since 1996.
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Bring the oil to medium high heat. When ready to serve, mix together the water, lime juice, and salt. Dip each tostone in the water mixture for just about 15 seconds then set aside on paper towels and pat dry. Carefully add the tostones to the hot oil and fry again for about 1-2 minute per side.
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Place the plantain piece upright on wax paper, fold the wax paper over the top of it, and then smash it until it is 1/4 inch thick. Once the cooking oil is hot again, add all of the plantain slices and fry them on both sides until golden brown (about 1-3 minutes). Remove the tostones from the oil, and drain them on paper towels.
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You must fry the green plantain pieces for about 3-4 minutes on both sides or until golden the first time. Remove the hot and oily plantains from the pan and put them on a plate covered with a fresh paper towel to soak up the oil. Using a tostonera or the bottom of a glass or cup, flatten the fried plantain.
