Photo credit: www.seriouseats.com

Understanding Tostones: The Twice-Fried Plantain Delight

Why Tostones Work

Preparing tostones, the twice-fried plantain slices, offers a satisfying culinary experience as the method guarantees a tender interior paired with a wonderfully crispy exterior. Opting for shallow frying instead of deep frying not only conserves oil but also minimizes the cleanup effort typically associated with frying.

Tostones serve as an excellent introduction to Puerto Rican cuisine for many. These delicious snacks can be enjoyed on their own, enhanced with various sauces, or as a side to complement meals. Their versatility extends to being ideal for dips and even as a base for creating unique nachos.

Preparing Tostones

The process begins with unripe green plantains. After peeling and slicing them, these plantain pieces are first fried until they achieve a golden color and soft texture. They are then smashed using a tostonera—a specific press designed for this purpose—or a heavy implement like a glass, before being fried again until they become crispy. A sprinkle of kosher salt and garlic powder enhances their flavor, making them utterly irresistible.

Serving Suggestions

In Puerto Rican tradition, tostones are commonly paired with a dipping sauce known as mayoketchup, which is a fusion of mayonnaise and ketchup, often enhanced with spices. While this combination is popular, many prefer tostones served simply, perfect for scooping rice and beans or dipping into flavorful stews. For those looking to elevate their dish, tostones rellenos can be a delightful option. This variation involves stuffing the twice-fried plantains with meats or salsas using a curved press to create small edible cups.

Tostones vs. Maduros

As staples in Puerto Rican street food, tostones are distinct from maduros—another type of fried plantain. Both snacks share similarities, yet the differences lie in the ripeness of the plantains used. Tostones are crafted from very green, unripe plantains, which offer a starchy texture akin to potatoes. In contrast, maduros are made from ripe plantains that become yellow and then black, gaining sweetness and tenderness as their starches convert to sugar.

While I personally enjoy both variations, I lean towards the savory, flavorful crunch of tostones over the sweetness of maduros.

Technique for Frying Tostones

The technique for frying tostones is straightforward. It’s essential to start with firm, unripe plantains. Many recipes suggest deep frying, but shallow frying is preferable for simplicity and cleanliness.

Achieving the perfect balance of crispy exterior and tender inside relies on a double-frying method: first, the plantain slices are fried at a lower temperature until they are lightly golden and then smashed while warm. Next, they are fried a second time at a higher temperature to achieve crispness. Should a tostonera be unavailable, a heavy-bottomed glass can serve as a substitute for smashing the plantains. Flatten them to about a quarter of an inch thick for optimal results.

When frying the finished slices, it’s crucial to monitor the oil temperature closely to prevent overheating. Allow the cooked tostones to rest on a wire rack over a baking sheet to drain any excess oil before serving them hot.

Recipe for Tostones

To make tostones from scratch, here is a simple recipe.

Ingredients for Mayoketchup (Salsa Rosada) Dipping Sauce:

• 2 tablespoons mayonnaise
• 3 tablespoons ketchup
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder

Ingredients for Tostones:

• 4 large green plantains (about 30 ounces)
• 2 cups neutral cooking oil (vegetable or canola)
• Kosher salt, to taste
• 1 teaspoon garlic powder

Preparation Steps

For the dipping sauce, combine mayonnaise and ketchup in a small bowl. Season with salt, black pepper, cumin, smoked paprika, and garlic powder. Adjust to taste and set aside.

For the tostones, heat oil in a cast iron or stainless steel skillet over medium-high heat until it reaches 325ºF. Peel the plantains by cutting off the ends and making a slit along the skins, then slice into 1-inch pieces. Fry half of the plantain pieces until golden and tender, approximately 7-8 minutes, before transferring them to a cutting board. Use a tostonera or another heavy object to smash each piece until about 1/4 inch thick.

Increase the oil temperature to 350ºF and fry the smashed plantains again until they’re golden and starting to float, about 2-3 minutes. Season with salt and garlic powder right after removing them from the oil, then serve with the mayoketchup sauce for dipping.

Special Equipment Needed

For this recipe, having either a tostonera, tortilla press, slotted spoon, or heavy-bottomed glass is recommended, as well as a wire rack and a thermometer for oil temperature.

Additional Notes

This recipe is easily adjustable to accommodate different serving sizes. If a plantain press is unavailable, a heavy glass can serve as an effective alternative. While the dipping sauce can be refrigerated for use later, the tostones are best enjoyed fresh and hot, ensuring maximum crispiness.

Source
www.seriouseats.com