The 11th Day

On the 11th day before Christmas (I know, it’s past midnight and thus technically the 10th day before Christmas, but these things happen), The Troikas gave to me: TOSTONES.

I first sampled these fried plantain slices in Puerto Rico, when visiting Mom and Dad at their new Puerto Rican headquarters. They were delicious, salty, and often served with a salsa or something saucy. I made them to go with a beef curry (recipe coming soon!), and they were the perfect thing to sop up the spicy curry juices.

frying

Tostones
adapted from Saveur 

Vegetable or olive oil for frying
3 green plantains, peeled and cut into 1-inch thick rounds
1 teaspoon salt, or to taste

Pour about 1 1/2 to 2 inches of oil into a large, heavy-bottomed skillet.  Heat over medium-high heat until about 350 degrees Fahrenheit. (If you don’t have a thermometer, just stick a piece of plantain in the oil, and once it starts sizzling, it’s ready to go).

Fry plantains until soft, about 8 minutes, turning over half way through. (Work in batches if needed, as you don’t want to overcrowd your skillet.) They might start to crisp on the outside, but that’s fine. Remove the plantains to a paper towel-lined baking sheet, but don’t take the oil off the heat. Increase the heat a little bit, so that your oil is about 375 degrees Fahrenheit. Or, if you don’t have a thermometer, just increase the heat a notch. It’ll be fine. I did it without a thermometer, and so can you.

half smushed, half not

Smush each plantain piece with the palm of your hand into a disk. (You can put a paper towel in between your palm and the plantain if you don’t want to get too oily.) Once the oil is heated a bit more, fry the plantains until crisp, about 4 minutes. Remove to a paper towel-lined baking sheet. I’d suggest relining your baking sheet with new paper towels, but do what you gotta do. Lightly salt the tostones while they’re still hot.

Serve with salsa, guacamole, or beef curry.

Yield: 4 – 6 servings

the beginning

Happy frying!

Kara

P.S. If you live in Washington, D.C., I highly recommend you go to Pelican’s Rum on U St. We just had the Stewed Chicken (served with rice and peas and some cabbage), and I want to eat that chicken every day for the rest of my life.

Seriously.

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2 thoughts on “The 11th Day

  1. Kelly says:

    We love tostones! Thanks for the recipe! At Gilbert’s house, they make a sauce that they eat it with: mashed up garlic, mayonnaise, and ketchup. Also, in Ecuador, we made something very similar that we called patacones – we ate them for breakfast with a crumbly cheese. 🙂

  2. Oh yeah I forgot that we had the mayo-ketchup sauce with the tostones in Puerto Rico! Definitely making that for next time. Crumbly cheese would of course be great too.

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