Fried Green Plantains (Tostones) with Salsa Criolla
Crispy, crunchy, salty, with just the right softness in the middle. Tostones are, to me, soul food.
Dip them in salsa criolla and make them your soul food too. Make sure the plantains have a very rich, green color for this recipe!
Yields: 6 servings
- 3 green plantains
- vegetable oil for frying
- salt to taste
- Heat oil to 350°F.
- While the oil is heating up, peel the green plantains and then cut them into ¾-inch slices.
- Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
- Remove the plantain slices with a slotted spoon and drain on paper towels.
- When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
- Fry the rounds in the hot oil for 3 minutes.
- Place on paper towel. Add salt immediately.
- ¼ cup olive oil
- 1 medium Spanish onion, small dice
- 2 garlic cloves
- ½ medium red pepper, small dice
- 2 plum tomatoes, skin and seeds removed, finely diced
- 8 ounces tomato sauce
- 4 scallion stems, finely sliced
- ½ teaspoon salt
- 1 tablespoon sherry vinegar
- Heat a frying pan at medium-low.
- When warm, pour in oil and add onions.
- Sauté for 2-3 minutes.
- Add the garlic, pepper, tomatoes, tomato sauce, scallions, and salt.
- Cook 4-5 minutes.
- Add vinegar, stir and serve