Monday, April 4, 2011

Guest Post Tostones with Mojito


* Ever wondered how to make perfectly fried plantains? As one of my favorite snacks, I was excited to learn from the plantain master, LD.  Please enjoy this guest post and I'll be back later this week.
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In America, most kids grew up taking a cookie or two from the cookie jar before dinner. Well that wasn’t exactly the case where I grew up. In Puerto Rico, most kids (including myself) skipped the cookies and went straight for the first batch of tostones (Spanish for fried plantains) to come out of the frying pan. Why is this? It’s simple…they’re amazing!! And guess what? You don’t have to wait in line at Pollo Tropical or Bahama Breeze to have your next batch.  

Let me share with you the art of making tostones in 10 “easy” steps.
Tostones with Mojito
Recipe by LD

Tostones (Plantains):
2  Plantains (the greener the better)
1 frying pan
Veg. oil or canola oil
Salt
Cutting board
Small Plate
Large Plate
Small bowl (cereal bowl will suffice)

Mojito:
3 Garlic cloves
1/4 c. Mayo
1/4 c. Ketchup

Step 1: Pre-heat the oil in a med. frying pan. 
 How much oil do I need? Fill the pan about halfway or just enough to fully cover the plantain


Step 2: Prepare the mojito (dipping sauce) * You want to prepare the mojito before the tostones . 
Mince 2 garlic cloves - I usually cute the garlic cloves in fourths and mash them with a 
fork to release the juices. In a small bowl, combine the garlic, mayo and ketchup. Add salt to 
taste. Refrigerate.


Step 3: Peel the plantains *They may look like bananas but they are not as simple to peel. 
Cut off both ends of the plantain and slit the peel. Tear off the green skin until plantain is 
fully exposed.


Step 4: Cut the plantains in approx. 1" rounds

Step 5: Check the oil. 
How do I know if it's ready for frying? I'll let you in on my mom's secret... Toss 1 garlic clove 
in the oil. If it starts to bubble, then the oil is ready.


Step 6: First Fry. 
Place the plantain round in the oil for approx. 3 min or till golden. Remove and drain.


Step 7: Mashing. 
Take each plantain and individually place on the cutting board and with a small plat, press
 down until flat.  Repeat with all the fried plantains


Step 8:  Second Fry. 
Fry the flattened tostones until golden, but be careful, you don't want to undercook or overcook. 
How to know when they're ready? I'll let you on another of my mom's secrets... Tap the 
plantain with a spoon.  If you hear a " tic toc" sound  then they're ready.


Step 9: Remove the plantains from the oil and drain. 
Place on a plate covered in paper towels to absorb excess oil. Sprinkle with salt.


Step 10: Serve with mojito

* If you think you've made too many plantains after the first-fry, mash the extra pieces, place in a zip-lock bag, and freeze. The next time you want to make plantains you already have most of your steps completed.
          

1 comment:

Dana said...

Lol, I read mojito and expected a cocktail. Tostones look tasty!

 
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