Usually when I make fried plantains, I cut the skins off and then cut into slices but I was watching Guy's Grocery Wars on the Food Network and saw a woman cut them into rounds before peeling. I was appalled - how come I never thought of that? They don't lose any bit of the plantains, and it's fun to slice a little notch in the green skin before rolling the deliciousness out.
These plantains are warm, crispy and so simple to make. The sauce is simple but SUPER flavorful. My mom complained that they were "too spicy" at first from all of the garlic, but she kept dipping more...hmm. Haha, oh mom!
Tostone Ingredients:
3 Large Green Plantains
1 Cup of Olive Oil (or enough to fill cooking vessel)
Salt
Garlic Aioli Recipe:
3 - 5 Garlic Cloves
1 bunch of Cilantro
1/2 bunch of Parsley
3 tbl Vinegar
1/4 cup of Olive Oil or Water
Step 1.
For the sauce, pour everything into a food processor except for the oil/water. Slowly stream in and once it is completely smooth and emulsified, move to a bowl and cover in plastic wrap. Chill for 1-2 hours.
Step 2. Cut the ends off of your plantains, then slice into rounds. Either pop the plantains out, if you can, or cut a knotch in the skin and roll away from the flesh. Set aside until all are done and get two plates and a stack of paper towels for draining.
Fry your plantains in batches until they are a light brown, and while still warm, smash them between the two plates until they are thin. Use plastic wrap or paper towels to keep the plantains from sticking or being crushed. Repeat until all of the plantains are flattened, then fry them again until they are crispy. Serve immediately with the sauce.
It's so delicious! Muy delicioso - hope you enjoy it!
They look so yummy!
ReplyDeleteThank you, Ming! ^_^
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