Small Plates

By Diana Perez | April 10, 2013

tostones, plantains, seafood salad

Tostones with Seafood Salad

Tostones are found in various cusines from Latin America, especially those from the Caribbean, including Venezuelan, where great big slices of the twice-fried green plantain substitute bread, making the sandwich called a patacón (Puerto Ricans call it a jibarito).

To read about the Origins of Tostonesclick here.

Note:  Tostones are made with ripe green plantains that can be found at any Latino bodega or supermarket.  However, if you’re overwhelmed by the sheer variety of bananas and plantains, ask the grocer or the ladies who are shopping for their own bunch of plátanos.

For the tostones:
  • 3 ripe green plantains
  • 6 cups (1½ quarts) vegetable oil, for frying
  • kosher salt , for seasoning
For the parsley garlic sauce:
  • 2 cups parsley, roughly chopped
  • 1 head of garlic, cloves peeled (about 8-10 cloves total)
  • 1 cup extra virgin olive oil
  • ½ cup distilled white vinegar
  • kosher salt , to taste
  • water , as needed

Directions

For the tostones:

1. Preheat the vegetable oil to 350°F. Rinse the plantains of any dirt or grime they may have on their skin.

2. Cut a plantain horizontally in half and carefully make a vertical incision through the thick skin only, making sure not to cut into or through the plantain itself. Continue making 4 vertical incisions around the plantain. Place your thumb into an incision and separate the peel until it is separated from the plantain. Proceed with remaining plantains.

3. Cut the plantains on the bias into ½-inch thick slices and set aside. Carefully place the sliced plantains into the hot vegetable oil and cook about 3-4 minutes or until lightly golden (they will be slightly softened). Remove and place on a plate lined with paper towels.

4. Place one slice of partially cooked plantain in the tostonera, close the lid and press down firmly. Alternatively, if you don’t have a tostonera, place the plantain on a clean, flat surface and press down with a heavy pan lined with non-stick aluminum foil. Transfer the flattened toston to the hot vegetable oil and cook an additional 3-4 minutes until crispy and golden. Remove from the cooking oil and place on a plate lined with paper towels. Season with salt to taste and serve with parsley-garlic sauce.

For the parsley-garlic sauce:

1. Place all the ingredients in the bowl of a food processor and pulse until finely chopped. Season with salt and add water as needed. Serve with warm tostones.

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