Tostones with garlic mojo
I don’t know if you have had tostones before (twice fried green plantains) but if you haven’t get your platanos as quickly as you can.
Tostones are the comparable to French fries for people living in Latin America specially in the Caribbean. Tostones are green plantains that are fried, then smashed to get them flat and fried again.
Plantains are in the same family as bananas. But the skin is thicker, when plantains are green they are used to make: mofongo (Fried and mashed with garlic and pork cracklings); boiled in a thick meat and veggies stew or sancocho, here is the recipe for Sancocho Dominicano; to make fritters or arañitas (grated and then fried); mangú (boiled and mashed); in pasteles en hojas (pasteles are like tamales but with a grated plantain dough) and of course tostones.
When the plantains are yellow they turn softer and sweeter they are often called maduros (ripe) and they are use mashed, fried, in casseroles and a whole lot of recipes we will explore in other posts.
Ok, you’ve bought your plantains already, now what? What I do is that cut off the ends of the plantain and hold the plantain and using the tip of the knife, slit the peel along the length of the plantain, cut as deep as the peel is thick and remove the plantain skin by pulling it apart from the plantain. Here is the recipe for tostones:
- 2 cups frying oil
- 2 green plantains
- Salt, to taste
- Garlic mojo
- 2 tablespoons flat leave parsley, finely chopped
- 2 garlic cloves, crushed
- Salt and pepper to taste
- 3 tablespoons olive oil
- In a medium sized frying pan, heat the oil for frying. (You should have about 3 to 4 inches of oil)
- Then cut the plantain in an inch-thick pieces, you will know your oil is hot when putting the first piece it will begin to bubble around it, if you want to be more thorough, have a thermometer at 320 F – 325 F.
- Fry the slices for about 3 to 4 minutes, until they are lightly colored and cooked. Take them out of the oil and put them over paper towels to drain al excess oil and let them cool down.
- Then tostones are smashed with a tostonera, a gadget to help flattened the tostones, if you have a tortilla press that will do if no the bottom of a wine bottle will do. Individually smashed down to about half their original height.
- Heat again the oil for frying and then place carefully the smashed plantain slices to the oil and cook them about 3 minutes until the edges become golden brown. Remove them from the oil, drain again on paper towels, sprinkle with salt and serve while hot with the garlic mojo.