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Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F.
6. For the tostones: 1. It’s called mayoketchup and it’s exactly that – mayonnaise and ketchup mixed together with a little garlic powder. 2. 1. 5. I honestly had a few while was making the complete meal.
Whisk all ingredients until smooth. Repeat with the rest of the plantains. It’s actually good to have as just a snack. Instructions In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Super easy right? 2. Bring another batch of oil to 325°F and return the smashed plantains to the oil for 2-3 minutes or until golden and crisp.
Let the drain for a minute because they will be too hot to handle.Place the plantain on a cutting board and with a coffee mug or something with a flat service press down on the plantain to flatten it.Like so. Store in an airtight container in the refrigerator, up to 5 days. I’ve had passion for many things but the one thing that is consistent is food. Salty twice-fried plantains are a popular side dish in Puerto Rico, Cuba, Nicaragua and many other Latin American countries. I welcome you all to join me on this food journey. Remove from oil with a slotted spoon and drain on paper-towel lined baking sheets. Tostones with Mayo-Ketchup Sauce Written by adminon July 15, 2018in condiment, recipe, side dish Tostones are a great side for any spanish meal. The sauce makes them good too.
Don’t want to go super flat but maybe a 1/4 inch thickness.Add them back to the oil to give them that crispness on the outside for 4 minutes.Salt them when they come out the oil and serve while hot. Spread a piece of parchment paper on a cutting board. They are like pringles. Repeat with rest of plantains. I love everything there is to love about food in every aspect.Tostones are a great side for any spanish meal.
Serve with fries, tostones or as dressing on sandwiches and burgers. I hope to inspire you to cook and try new foods. 4. Drain on paper towel, season generously with salt and serve hot. 3. My name is Itaira and I’m from the garden state known as New Jersey. Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F. It’s actually good to have as just a snack. While the oil heats, peel the plantains and cut on the bias (at an angle) into 2-inch-thick slices. Now let’s make these tostones. Super gourmet, I know! You can put that sauce on fries and burgers, just a bunch of stuff.Mix together and there ya have it. Take one of the still-warm fried plantains and place on the paper, smash flat with the bottom of a glass. This addicting sauce also goes by the name of Fry Sauce in some parts of the United States and it’s good with fries, on … YUM! Made with savory green plantains, they’re just as delicious on their own with a sprinkle of salt, dipped into a variety of sauces or topped with shrimp or pulled pork as an easy party appetizer. Fry the plantains in batches for about 3 minutes or until crisp and pale yellow. Delicious crispy salted Puerto Rican tostones, made with green plantain, a right amount of oil and a touch of sea salt or for a garlic flavor, add garlic salt.
Start with heating your oil.Make three slices into the plantains but only enough to go through the skin and not the flesh.Heat the oil in theCut them in pieces 1 inch thick.Place the plantains in the oil and cook for 4 minutes on each side.The should have a nice golden color now.
In Puerto Rico, these are typically served with a garlicky dipping sauce that we call "mayo-ketchup."
A place where anyone can submit recipes, ask questions and share advice.
Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F.
6. For the tostones: 1. It’s called mayoketchup and it’s exactly that – mayonnaise and ketchup mixed together with a little garlic powder. 2. 1. 5. I honestly had a few while was making the complete meal.
Whisk all ingredients until smooth. Repeat with the rest of the plantains. It’s actually good to have as just a snack. Instructions In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Super easy right? 2. Bring another batch of oil to 325°F and return the smashed plantains to the oil for 2-3 minutes or until golden and crisp.
Let the drain for a minute because they will be too hot to handle.Place the plantain on a cutting board and with a coffee mug or something with a flat service press down on the plantain to flatten it.Like so. Store in an airtight container in the refrigerator, up to 5 days. I’ve had passion for many things but the one thing that is consistent is food. Salty twice-fried plantains are a popular side dish in Puerto Rico, Cuba, Nicaragua and many other Latin American countries. I welcome you all to join me on this food journey. Remove from oil with a slotted spoon and drain on paper-towel lined baking sheets. Tostones with Mayo-Ketchup Sauce Written by adminon July 15, 2018in condiment, recipe, side dish Tostones are a great side for any spanish meal. The sauce makes them good too.
Don’t want to go super flat but maybe a 1/4 inch thickness.Add them back to the oil to give them that crispness on the outside for 4 minutes.Salt them when they come out the oil and serve while hot. Spread a piece of parchment paper on a cutting board. They are like pringles. Repeat with rest of plantains. I love everything there is to love about food in every aspect.Tostones are a great side for any spanish meal.
Serve with fries, tostones or as dressing on sandwiches and burgers. I hope to inspire you to cook and try new foods. 4. Drain on paper towel, season generously with salt and serve hot. 3. My name is Itaira and I’m from the garden state known as New Jersey. Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F. It’s actually good to have as just a snack. While the oil heats, peel the plantains and cut on the bias (at an angle) into 2-inch-thick slices. Now let’s make these tostones. Super gourmet, I know! You can put that sauce on fries and burgers, just a bunch of stuff.Mix together and there ya have it. Take one of the still-warm fried plantains and place on the paper, smash flat with the bottom of a glass. This addicting sauce also goes by the name of Fry Sauce in some parts of the United States and it’s good with fries, on … YUM! Made with savory green plantains, they’re just as delicious on their own with a sprinkle of salt, dipped into a variety of sauces or topped with shrimp or pulled pork as an easy party appetizer. Fry the plantains in batches for about 3 minutes or until crisp and pale yellow. Delicious crispy salted Puerto Rican tostones, made with green plantain, a right amount of oil and a touch of sea salt or for a garlic flavor, add garlic salt.
Start with heating your oil.Make three slices into the plantains but only enough to go through the skin and not the flesh.Heat the oil in theCut them in pieces 1 inch thick.Place the plantains in the oil and cook for 4 minutes on each side.The should have a nice golden color now.
In Puerto Rico, these are typically served with a garlicky dipping sauce that we call "mayo-ketchup."
A place where anyone can submit recipes, ask questions and share advice.