Tostones

by Aimee
(UK)

Delicious Crispy Dominican Tostones

Delicious Crispy Dominican Tostones

Tostones are a popular side dish and snack item in the Dominican Republic. The name comes from the Spanish verb tostar which means "to toast". I saw them referred to in other recipes suggestions for side-dishes so thought I'd include the 'recipe' for this very simple dish.


They are in fact featured in the cuisine of various Latin American countries and are sometimes referred to as patacones.

Bascially tostones are made from sliced green plantains (at the firm, slightly under ripe stage -- this ensure the tostones are savory rather than being too 'banana-like' sweet!)

The plantain may be which are cut either length-wise or width-wise but probably most popular and easiest is cut across the 'fruit' in
circular slices all about a centimeter (1/2 inch) thick.

In effect the plantain slices are fried then refried.

Initially The slices of plantains are fried for 1-2 minutes on each side so that they take a nice golden color.

They should then be and removed onto kitchen paper and have any excess oil blotted off.

They now should be softened in the center and crispier on the outside so they should be quite easy to 'squash' to a flatter profile using a steady, gentle pressure from a flat bottomed kitchen implement. Traditionally a tostonera is used -- but anything that can 'squish' the pieces evenly to a disc about half a centimeter (1/4 inch) thick would be good.

The plantains are then dropped back into quite hot fat and fried once again until they are crisp and golden brown. A delicious homely snack,and a great accompaniment to many other Dominican dishes!

In effect they take the place of 'French fries' or chips and they area popular item throughout Latin America, but nowhere moreso than the Dominican Republic.

Note: As with all deceptively simple dishes it is easy to 'ruin' tostones if your fat is not hot enough. The plantains can become soaked with oil and less pleasant to eat! So be sure the have quite hot oil to seize the slices, and 'blanch' them initially (don't be tempted to put them in before the oil is hot, and don't overload the pan and take the heat out of the oil too much -- rather do them is several batches if making a lot) -- and finish them in slghtly hotter oil to get that nice golden brown crisp exterior -- Yum!

Tostones are best eaten straight away!

Comments for Tostones

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Nov 11, 2015
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I am writing a
by: Watkins

I am writing a term paper on this topic and came across your post which was very helpful. Do you know where I can find more information about this?

Aug 31, 2015
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Account
by: Dave

Initially The slices of plantains are fried for 1-2 minutes on each side so that they take a nice golden color.

Aug 31, 2015
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starstarstarstarstar
Tostones
by: Timothy M. Robinson

Tostones is my favorite dish from Spanish cuisine. We used to have Spanish party once in month with all our friendly team of creative writers

Aug 22, 2015
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starstarstarstarstar
fast
by: Asre

The plantains are then dropped back into quite hot fat and fried once again until they are crisp and golden brown. A delicious homely snack,and a great accompaniment to many other Dominican dishes!

Aug 19, 2015
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Re:
by: Rose L Payne

Your country is amazing having wonderful people you are too good and we will definitely coming to your homeland.

Aug 18, 2015
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And
by: Habs

In effect they take the place of 'French fries' or chips and they area popular item throughout Latin America, but nowhere moreso than the Dominican Republic.

Aug 18, 2015
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starstarstarstarstar
As it says
by: Bavy

In effect they take the place of 'French fries' or chips and they area popular item throughout Latin America, but nowhere moreso than the Dominican Republic.

Aug 14, 2015
Rating
starstarstarstarstar
And
by: Ecag

Note: As with all deceptively simple dishes it is easy to 'ruin' tostones if your fat is not hot enough. The plantains can become soaked with oil and less pleasant to eat! So be sure the have quite hot oil to seize the slices, and 'blanch' them initially (don't be tempted to put them in before the oil is hot.)

Aug 07, 2015
Rating
starstarstarstarstar
Start
by: Dave

Traditionally a tostonera is used -- but anything that can 'squish' the pieces evenly to a disc about half a centimeter (1/4 inch) thick would be good.

Aug 05, 2015
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starstarstarstarstar
Nice Post
by: Anonymous

Delicious. Unlike previous reviewers I encountered no problems from briefly dipping the once-fried chips into salted water.

Aug 04, 2015
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starstarstarstarstar
Tostones
by: Ashley Jennifer

I was well aware of the taste of different dishes from Dominican republic. But this totally new for me. It looks like a delicious starter or side dish. I am learning more and more about Dominican food.

Jun 26, 2015
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New
by: Anonymous

Thanx for such an informative post. I think of the readers of this site are grateful for your job.

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