TOSTONES RECIPE - TWICE-FRIED PLANTAINS (2024)

FAQs

Why do you need to soak plantains before frying? ›

Soak green plantains before frying them to keep the fruit from oxidizing quickly. As soon as you slice the green plantains, put them in a little salt water to keep the plantains from turning brown; it also helps season them.

Tostones are made from green plantains. Sweet plantains are made from ripe green plantains and they turn yellow when ripe. Tostones are twice-fried, crispy, and salty while sweet plantains are sweet and tender. Both are delicious!

Recipe Tips and FAQs

If the tostones fall apart when pressed: this usually means that you haven't cooked them enough before pressing. Simply put the slices back in the oven/air fryer and cook for a minute or two more and then try again.

Cook Plantains On Lower Heat To Ensure No Burnt Flavor

The fruit needs only a few minutes on each side until the outside hits an appealing golden-brown color. Anything darker and the result will be too dry; anything less, and the plantains will remain hard.

But since the unripe plantains don't taste like much on their own, soaking the slices in salt water will help draw out their subtle flavors. Soaking green plantains can also add moisture to the naturally dry starch and help the tostones to crisp up nicely when they're fried.

Olayinka explained that while you could salt them after they cook, she prefers to salt them beforehand because the plantains are stickier when they're raw. Thus, the flavor of the salt is much more likely to be infused into the plantains — allowing them to be as tasty as possible.

Fried Plantains to Enjoy (in Moderation)

But since fried plantains are usually fried in lots of oil, the amount of added fat (and oftentimes salt) makes them a less healthy option than baked plantains, especially for people who are watching their fat and sodium intakes.

Cooked plantains are nutritionally very similar to a potato, calorie-wise, but contain more of certain vitamins and minerals. They're a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium. This hidden superfood warrants a trip your local grocery. Read on to learn why.

Fried plantains—a traditional sweet in Mexico—are served as a dessert drizzled with crema, ice cream or chocolate sauce in restaurants, and as a popular street snack liberally doused with sweetened condensed milk.

Tostones are crispy fried green plantains. Serve as a side dish with your meal or as an appetizer.

Can I use air fryer to fry plantain? ›

Cut the ends off the plantain then using a sharp pairing knife, cut a slit along the length to peel. Remove the skin carefully and transfer to the air fryer basket. Spray with more oil on top and air fryer 370F about 8 minutes on each side, until tender. Then slice them and enjoy.

Tips for Making Delicious Fried Plantains

The Right Pan—A ripe plantain has a high sugar content, and since sugar burns quickly and sticks, a nonstick skillet is the best choice for the job. Another benefit of using a nonstick skillet is that the cooked plantain will release easily from the pan.

Ripe plantains are sweet like a banana, without the banana flavor. They can be eaten raw but are best when fried. The edges caramelize and become crispy like the edges of pancakes cooked in butter.

Green plantains are hard, and the flesh is starchy, which means they can be cooked and enjoyed much the way you would a potato — boiled, baked, roasted or fried. When plantains become softer and start to yellow, the flesh begins to turn orange but keeps its starchy flavor and texture.

Slice the plantains crosswise into thick slices, about 1¼ inches. (You should get about 5 slices per plantain.) In a bowl large enough to hold the plantains, combine the salt with ½ cup water and stir until dissolved. Add plantains and set aside to soak for 15 to 20 minutes.

Soak in a bowl of salted cold water for 30 minutes. 2Heat oil in a 5-quart heavy pot over moderate heat until a deep-fry thermometer registers 375°F. 3Drain plantains and pat dry. Working in batches, fry the chips, agitating them with a fork so they don't sick together.

There are a few reasons for the garlic-lime water soak: It prevents the tostones from oxidizing. In order to prepare tostones most of the way in advance, many cooks will peel, fry, and smash their plantains ahead of time, and then wait until just before serving for the final fry.

Fried unripe plantain was richer in carbohydrate. Fried unripe plantain was preferred in taste, colour, texture and Aroma.