Fuente: Maria Alamo, MPH, RD, LD, president, Salud Consulting, USA | Categoría: Entradas, Sumergir en Aceite

Garlic Tostones (Fried Green Plantains)

Canola oil is a great choice for high heat cooking. Canola oil has one of the highest smoke points of all commonly used vegetable oils.

1. In large bowl, place water, garlic and salt. Add plantain slices; soak 15 minutes. Drain well on paper towels. Reserve seasoned water. Preheat canola oil to frying temperature of 350 °F (180 °C).
2. First Fry: Fry plantain slices for 7 to 8 minutes until tender (do not brown). Remove with slotted spoon; drain well on paper towels. Using a tostonera (plantain press), broad side of chef's knife, small plate or small cutting board, smash each fried plantain slice. (At this point, you can freeze tostones to fry and enjoy later.) Dip in salted garlic water again and remove immediately. Drain well on paper towels.
3. Second Fry: Reheat oil to 375 °F (190 °C). Fry tostones 3 to 4 minutes turning once or until crisp golden brown. Remove with slotted spoon. Drain on paper towels. Season with salt to taste and serve with dip.
Tip: For best results, choose hard green plantains. To peel plantains, cut off ends and make about 3 to 4 cuts lengthwise around plantain. Place plantain under running tap water and peel away strips with paring knife.
Dip for Tostones:
1. Combine all ingredients and mix well.

24 tostones and 1/2 cup (125 mL) sauce

1 tostone

Per Serving

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