The tostones are basically green plantains slices that have been fried twice. As well as with other dishes based on the same vegetable, the taste is very different from a fried ripe plantain even if the process to cook them is almost the same. When the plantain is ripe it has a very sweet taste which differs greatly when in is in an unripe state (very green).
the fried plantains are eaten with rice and also with different kinds
of meat in the Dominican Republic. They are a common food in the
Caribbean and can be found in other countries as far as in the other
side of the world with varied concepts. They can be eaten alone as a
snack but the taste is just more outstanding when combined with the
main part of a meal. The plantains can be fried in a short amount of
time and can also be a nice addition on many dishes.
Cooking Time: 14 minutes
Servings: 5 portions (of 3 slices)
2 green plantains (unripe)
virgin coconut oil or canola oil
Cut the green plantains diagonally or in round slices of about ½ inch thick.
Make a small cut on the border of each slice and peel them.
Heat up in medium a frying pan or skillet with around ⅓ inch of oil.
When the oil is very hot, carefully put some of the slices.
Lower the heat of the stove.
Fry the plantains' slices for about 4 minutes and do the same with the other side.
Repeat the frying process in batches if you have more slices left. Don't overcrowd the pan at once.
Then take them out of the pan and put them in a medium or big size plate, with a small plate press individually each slice. But don't make them totally flat.
Now put each tostón (or pressed slice) on the frying pan again for 3 minutes on each side or until slightly golden.
After all of them have been fried you can dry their excess oil in a plate with some paper towel.
Sprinkle some garlic salt to have more flavor.
The tostones can accompany almost any Dominican meal for lunch or dinner. Practically any fresh sauce or dip that is used with them will turn the taste even more appetizing.
Another way of eating this food is by combining it with an avocado salad.
In the Caribbean, for example, is customary to eat the tostones with rice and some chicken or pork on the side. The mixture of flavors in this kind of dish is what gives the Latin American Cuisine its unique touch.