Ingredients and Weight:
- Plantains: 500 grams (ensure ripe and yellow)
- Canola or Vegetable Oil: 3 cups (for deep frying)
- Salt: 1 teaspoon
- Optional: Lime juice or sweet chili sauce for serving
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the plantains: Peel the ripe plantains and slice them into 1/2 inch thick rounds.
- Heat the oil in a deep fryer or large pot. The oil should be about 350 degrees Fahrenheit.
- Fry the plantain slices in batches, ensuring not to overcrowd the pot to maintain the temperature of the oil.
- Fry for about 6-8 minutes or until the plantains turn golden brown.
- Use a slotted spoon to remove the fried plantains and place them on a plate lined with paper towels to absorb any excess oil.
- Season with salt and serve immediately with lime juice or sweet chili sauce, if desired.
Nutritional Information:
- Calories: Approx. 450 per serving (based on fried plantains without additional toppings)
- Fat: High in fat due to frying, mostly from the oil used
- Carbohydrates: Plantains are a good source of carbs
- Protein: Moderate amount of protein
Dish Characteristics:
- Puerto Rican cuisine specialty
- Crispy and flavorful, typically served as a side dish or appetizer
- A staple in many Caribbean and Latin American households
User Comments:
- "These tostones were delicious! The perfect balance of crispiness and flavor."
- "Love the way the hotel chef has perfected the art of making plantains so crispy."
- "Great dish! Reminds me of my mother's cooking."
Special Precautions and Tips:
- Use caution when handling hot oil and deep fryer. Oil can splatter and cause burns.
- Ensure the oil is hot enough before adding the plantains to avoid sticking and ensure even frying.
- Adjust seasoning according to personal preference. If using lime juice or sweet chili sauce, add only a small amount to start and adjust as needed.
