You are here

Member since September 2008
0
4.666665

Tostones

What you need: 

Tostones:
1 cup water
salt, to taste
2 large plantains
2 cups frying oil Dipping sauce:
1 teaspoon minced garlic
2 tablespoons vegan mayonnaise
1 tablespoon ketchupcolor=#FF6600]

What you do: 

1. In a bowl, add water and a little salt. Cut the ends off plantains with peel still in place, then add them to water mixture. Let them soak. Heat oil in a deep frying pan.
2. When the oil is hot, the plantains should be done soaking. Peel them; the best way is to slice the peel and slowly crack it off using both hands. Once the plantains are peeled, cut them in to about 1" round slices.
3. Add them slowly to the oil. Lower the heat if oil is too hot. The oil should cover half, if not the whole plantain slice. Turn them and cook on both sides. They should be lightly browned, but not cooked completely.
4. Take them out and place them on a brown paper bag. One at a time, flatten them with hand, small plate, glass, or anything handy. Add back to oil. Cook them on both sides until brown.
5. Take them out and add a little salt. For dip, add ketchup, mayo, and garlic to bowl, and stir well. Use as dipping sauce for tostones.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
2-4

SO HOW'D IT GO?

you can just flatten them with ur hands, or a plate.

0 likes

A quick question...How do you flatten the tostones? If you could explain with what you do that...it'd be excellent! ;D Thanks!

0 likes

I love these, and  the only difference in how we make them is that I simply salt mine as they fry rather than using the salted water.  I agree that the vegan mayo-ketchup sauce is a must for the most delicious experience.  I've had good results using Nasoya and ketchup.  It is the sauce my Honduran students told me how to make. 

You want to be sure to eat these up pretty quickly, because they get kind of soggy as they sit, though still tasty.  Eating them fast is not normally a problem at our house!

0 likes
Log in or register to post comments