Tostones are twice fried, flattened green plantains or bananas as they are sometimes referred to, and are staple food of the tropical regions. However, a plantain is not a banana. The plantain is a fruit in the same family as the banana, but it is usually larger, firmer and has a lower sugar content than the banana. Unlike the banana, a plantain is never eaten raw. Instead, it is fried into an easy to make plantain chip, that can become the base for a number of exotic dishes.
A plantain is a fruit, but considered and cooked like a vegetable. When green, they are bland and starchy, much like a yucca root or potato. When they are cooked they are used in a number of different dishes from appetizers to desserts.
The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day. In Puerto Rico, "Tostones" are usually served in restaurants to accompany seafood dishes, but they go well with any Puerto Rica
n dish.
A simple plain recipe for making tostones is as follows: It is best to peel the plantains under running water so as not to stain your hands. Cut them into 1 to 3 inch slices. In a deep skillet, heat one half cup vegetable oil and fry the slices for approximately 3 minutes or until golden brown. Remove from the skillet with a large, slotted spoon and place on paper to drain a bit. On a hard surface, flatten the slices with the bottom of a flat bottomed bottle, or a tostonera, which is a specially designed tool for this purpose. The tostones can be dipped into a bowl of salted water at this point, dried and returned to the frying skillet for 30 to 60 seconds. Serve immediately with seasoning. The seasonings can be any number of choices but the most common is a little salted water with a half teaspoon of garlic stirred in and sprinkled over the chips. Tostones are well liked with sausage, salami, fried fish, chicken or pork chops or with soup or broth.
A plantain is a fruit, but considered and cooked like a vegetable. When green, they are bland and starchy, much like a yucca root or potato. When they are cooked they are used in a number of different dishes from appetizers to desserts.
The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day. In Puerto Rico, "Tostones" are usually served in restaurants to accompany seafood dishes, but they go well with any Puerto Rica
n dish.A simple plain recipe for making tostones is as follows: It is best to peel the plantains under running water so as not to stain your hands. Cut them into 1 to 3 inch slices. In a deep skillet, heat one half cup vegetable oil and fry the slices for approximately 3 minutes or until golden brown. Remove from the skillet with a large, slotted spoon and place on paper to drain a bit. On a hard surface, flatten the slices with the bottom of a flat bottomed bottle, or a tostonera, which is a specially designed tool for this purpose. The tostones can be dipped into a bowl of salted water at this point, dried and returned to the frying skillet for 30 to 60 seconds. Serve immediately with seasoning. The seasonings can be any number of choices but the most common is a little salted water with a half teaspoon of garlic stirred in and sprinkled over the chips. Tostones are well liked with sausage, salami, fried fish, chicken or pork chops or with soup or broth.