Labels: ,

Tostones

We love it a bit burned!

This is one side dish that has become a staple in my house. Tostones is traditionally unripe plantains that are sliced thin and fried. I have seen so many ways to prepare this - the most popular is frying it twice and using a tostonera, but being the weird unique family that we are, we enjoy it a different way - instead of unripe, we actually enjoy it VERY ripe. Sort of like "black plantain" ripe.

So yes, I buy the blackest plantains I can find, and actually let them sit on the counter for a few more days before I use them. The reason is that ripe plantains (or bananas, for that matter) have more sugar content, making for a yummier treat. 

This dish was an "accidental" one, as it was originally a failed attempt to make plantain chips, the salty ones that you eat with pico de gallo. After realizing that we like ripe ones better, we switched and never looked back. ;-)


What you need:

very ripe plantains
Canola oil for frying


What to do:



Slice plantains into coins, about a quarter of an inch thick. Place on top of parchment or wax paper, then cover with another piece of parchment/wax. Gently pound with a flat item (in my case, the sides of my meat tenderizer!) until slightly flat. Continue doing so until you have used up all your plantains.


Meanwhile, heat a pan with canola oil over medium heat. Fry flattened plantains for about a minute, then turn over to fry the other side. Drain on a rack and enjoy!


Tips, Tricks and Tweaks:

1. Do not pound too hard - or else you're gonna have mush! Just enough for the plantain to be flattened a bit.
2. You can also place the sliced plantains inside a resealable bag when pounding. Easier cleanup!
3. Oil must be enough to cover at least half the surface of the plantains. If you have a deep fryer, that is better!
4. Let fried plantains sit for about 2 minutes to cool and harden a bit.

4 comments:

Mimi said...

I can't wait to try this when I get home!

anney said...

Sabi ko sa sarili ko mukhang nasunog yata yung niluto mo. Sinadya pala. hehehe!

Dennis Glorioso said...

Sa madaling salita J..pritong saging na saba ito? Ganito din ang post later this day. Dami kasing ipinauwi sa amin na saging na saba from Batangas. Ayun, niluto ko in three way.....hehehe. regards

J said...

@Anney: Yes, medyo sinunog ko kasi mas nagiging crunchy pag medyo sunog hehehe.

@Kuya Dennis: Tumpak! Hehe. Pero ang version ng saba dito ay plantain. At ang Tostones ay a dish from South America.

 
Not Just A Food Blog © 2012 | Designed by Canvas Art, in collaboration with Business Listings , Radio stations and Corporate Office Headquarters