Garlic Tostones (Fried Green Plantains)
Courtesy of CanolaInfo
Servings: 24
Prep Time: 15 Min.
Cook Time: 12 Min.
Marinate: 15 Min.
Prep Time: 15 Min.
Cook Time: 12 Min.
Marinate: 15 Min.
What you need:
* 3 c. water (750 mL)
* 1 garlic clove, peeled and crushed (optional)
* 1 Tbsp. salt (plus more to season) (15 mL)
* 3 green plantains, peeled, cut into 1-in. thick slices
* 3-4 c. canola oil (enough to fill pan about 1 in. deep) (750 mL to 1 L)
* 1 garlic clove, peeled and crushed (optional)
* 1 Tbsp. salt (plus more to season) (15 mL)
* 3 green plantains, peeled, cut into 1-in. thick slices
* 3-4 c. canola oil (enough to fill pan about 1 in. deep) (750 mL to 1 L)
What to do:
1. In large bowl, place water, garlic and salt. Add plantain slices; soak 15 min. Drain well on paper towels. Reserve seasoned water. Preheat canola oil to frying temperature of 350°F (180°C).
2. First Fry: Fry plantain slices for 7-8 min. until tender (do not brown). Remove with slotted spoon; drain well on paper towels. Using a tostonera (plantain press), broad side of chef's knife, small plate or small cutting board, smash each fried plantain slice. (At this point, you can freeze tostones to fry and enjoy later.) Dip in salted garlic water again and remove immediately. Drain well on paper towels.
3. Second Fry: Reheat oil to 375°F (190°C). Fry tostones 3-4 min. turning once or until crisp golden brown. Remove with slotted spoon. Drain on paper towels. Season with salt to taste and serve with dip.
* For best results, choose hard green plantains. To peel plantains, cut off ends and make about 3-4 cuts lengthwise around plantain. Place plantain under running tap water and peel away strips with paring knife.
* Recipe courtesy of CanolaInfo.
2. First Fry: Fry plantain slices for 7-8 min. until tender (do not brown). Remove with slotted spoon; drain well on paper towels. Using a tostonera (plantain press), broad side of chef's knife, small plate or small cutting board, smash each fried plantain slice. (At this point, you can freeze tostones to fry and enjoy later.) Dip in salted garlic water again and remove immediately. Drain well on paper towels.
3. Second Fry: Reheat oil to 375°F (190°C). Fry tostones 3-4 min. turning once or until crisp golden brown. Remove with slotted spoon. Drain on paper towels. Season with salt to taste and serve with dip.
* For best results, choose hard green plantains. To peel plantains, cut off ends and make about 3-4 cuts lengthwise around plantain. Place plantain under running tap water and peel away strips with paring knife.
* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 100; Total Fat: 8g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 7g; Fiber: 1g; Protein: 0g; Sodium: 290mg;