Summer is the perfect season to enjoy South American tostones. Twice fried, made of plaintains they are perfect for the summer seasons lighter and fun cuisine.
Plantains are a staple food in many southern countries and are now readily available in just about every supermarket. You can find many recipes online for cooking this mild and starchy fruit. My favorite is to make easy and delicious tostones. Southern cooking seems so right in the summer and this recipe really is worth trying.
Tostones are sliced, smashed and twice fried plaintain. Traditionally they are deep fried in oil. I decided to go lighter, and used a non stick wok and only a little oil for frying. They still turned out deliciously and taste not unlike french fries. Plantains are a very good potato substitute and have high amounts of potassium and vitamin A making them a healthy as well as tasty treat.
How to make tostones
Tostones are served with a meal as a starchy side dish or just dipped in ketchup or another dipping sauce as a snack. I like to serve them with ketchup and ranch dressing as dips. They are versatile and can be frozen just like french fries.
Cooking tostones is very simple and straight-forward. Start by removing the skin by slicing the plantain lengthwise with a knife. Be sure not to cut too deeply or you’ll cut into the flesh. Once the skin is removed, slice the plantain into one inch slices. Then heat some oil in a pan or wok and fry the slices for about a minute each side. Remove and place onto a clean, flat surface. Flatten each with a glass or flat bottomed bowl. Once flattened, return them to the pan and fry on both sides until well browned and crisp. Remove from pan and serve immediately.
Plaintain are very mild tasting and that’s why they taste so good fried. I find them easier to prepare and fry than potatoes and they have a slightly denser texture that’s very satisfying. As summer winds down and fall and it’s plans looms ahead, most of us we want to enjoy the summer’s end with easy, delicious and fun foods. Tostones fit that bill and make a great lunch served with salad and veggies, or a satisfying snack. Enjoy!
- 2 green or barely ripe plantains
- Organic for frying
- Trim the ends of the plantains and remove the skin by slicing lengthwise with a knife. Be sure not to cut too deeply or you'll cut into the flesh.
- Once the skin is removed, slice the plantain into one-inch slices. Set aside.
- Heat a little oil in a pan or wok over medium heat. Test for readiness by splashing a few drops of water into pan. When it really sizzles it's hot enough.
- Add about 10 or so slices to the pan and fry for about a minute each side.
- Remove from the pan and place on a clean surface. Flatten each fried slice with a glass or flat bottomed bowl.
- Once flattened return them to the pan and fry on both sides until well browned and crisp. Remove from pan and serve immediately.