TOSTONES are another typical Puerto Rican and Caribbean veggie that consist of few simple ingredients; fried green plantains, salted water, peanut or olive oil, and salt and pepper. It follows the first steps of making Mofongo, a dish that I posted recently. Peel the plantains, cut into small pieces, soak in salted water and fry them in small batches.
You would eat TOSTONES as a you would French fries. However, they taste better, especially if you make the Mayo/Ketchup Sauce. (I am also including the recipe).
Approximate Prep and Cooking Time: 20 Minutes
Approximate Cost: $4.85 or .81 cents per serving
Difficulty Level: __X__ Easy ____ Intermediate ____ Advanced
Ingredients for the Tostones ($3.65)
4 green plantains ($1.15)
Salted water (0)
2 c. peanut oil (to fry the plantains) ($2.50)
Ingredients for the Ketchup/Mayo Sauce ($1.20)
½ tsp. garlic powder (.15)
1 tsp. Adobo (.15)
¼ c. Mayonnaise (.35)
1 ½ tsp. of Ketchup (.10)
½ tsp. olive oil (to add to the Ketchup/Mayo sauce (.25)
Hot sauce (OPTIONAL)
Directions for the Tostones
Directions for the Ketchup/Mayo Sauce
In a small bowl mix together the garlic powder, pepper, Adobo, Mayonnaise, Ketchup and olive oil. Mix well and refrigerate until time to serve.
If you have plenty of green plantains, you can freeze them after the first fry. Therefore, peel, cut and fry once, then mash and set aside to cool. Then put in plastic bags and freeze to use days or weeks later. You will only need to fry them for a second time until golden brown and crispy.
The Sauce can also be used in sandwiches, French fries and anything fried you want to punch flavors, like dipping sauce for fried fish, etc.
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.