Today I’m answering your Top 5 Burning Questions regarding Garlic clove Tostones also known as Puerto Rican Fried Plantains. Result in awaken curious about such things as fried plantains, right? Yeah, that’s why we match.
1. What exactly are they? And the reason for making Puerto Rican food?
So garlic clove tostones are essentially fried plantains which have been pre-drenched inside a garlic clove water to provide them extra flavor. Imagine TJs potato oles but 100 occasions better. You will find, I’m talking about the TJs that's Taco John’s. I increased in village Minnesota, okay?
Bjork and that i lately had dinner with this incredibly sweet buddies Bjorn (Bjork and Bjorn, BFF, not really a joke) and Maureen, and also, since Maureen is Puerto Rican, she made us the most wonderful Puerto Rican dinner: tostones, chicken, grain, and beans. I viewed her result in the tostones so we spoken about existence while she dipped them within the garlic clove water and transferred these to the fry pan where they grew to become their golden brown little selves. I possibly could not obtain the image/taste/texture just like that, a dependancy was created.
2. This really is weirding me out because What Exactly Are PLANTAINS?
Donrrrt worry. I wouldn’t fully realize basically hadn’t a) were built with a Puerto Rican friend, or b) visited Puerto Rico where I stuffed my face with plantains of all types for 5 days straight. A plantain is just like a big green colored blueberry, however it has more starch and fewer sugar. It’s not the type of factor you’d wish to eat raw it’s only intended to be eaten after cooking it. Or perhaps in this situation, frying it into beautiful golden perfection and topping it with ocean salt and don’t take a look at me since i am drooling.
You can purchase plantains which are eco-friendly, yellow, or black. With this one, I’d decide on a more green (less sweet) plantain because we’re soaking them in garlic clove. Indeed we're.
Well, Used to do watch her make sure they are after which essentially copied her every move with this recipe. And That I did eat them after i was at Puerto Rico. However I always sorta do my very own factor in the kitchen area, too. So yes/maybe/mostly.
4. How can you make sure they are?
EASY, everyone. Seriously. Stick to the steps: chop, fry once, smash, soak, and fry once more. I’m not extending its love to discuss the double fried part. Let the mouth area think of the beauty.
5. When would I get this to and just what would I eat it with?
Well, should you’re much like me, you’ll allow it to be whenever your husband is finished for that evening and you've got the entire Christmasy house to yourself, and also you’ll you should get some slippers and a few comfy music, and also you’ll take in the amazingness that's hot grain, spicy beans, and golden crispy salted plantains to type of round everything out. And also you’ll seem like a queen.
The feel, the straightforward flavors, I Simply LOVE THIS A Lot. And something more factor: I Simply LOVE THIS A Lot.
These would be also ideal for an enjoyable social gathering, or your loved ones, or on Friday night for the dinner and movie night out in your own home. Which jogs my memory, today is Friday, which jogs my memory: this. For supper.
When you make sure they are, you’ll crave them constantly. The salty crunch using the gentleness from the grain and beans? Yeah, it might be a really real need.
4.4 from 18 reviews
- 2 plantains
- 1-2 cups oil for frying
- 1 tablespoon minced garlic clove
- 1 cup water
- ocean salt
- Peel the plantains and cut them into 1-inch thick disks. Put the garlic clove inside a bowl using the water and hang aside.
- Heat enough oil inside a large skillet so the disks is going to be midway submerged within the oil. Once the oil is shiny and a small amount of water sizzles over the top, add some plantains. Fry for several-a few minutes on every side before the plantains are gently softened and browned. Remove and put on the paper towel lined plate.
- Put the plantains on the cutting board, smash with the rear of a wood spoon to ensure they are half as thick, and allow them to absorb the garlic clove water for 1 minute.
- Remove, dab them dry and wipe off garlic clove pieces so that they don't burn, and go back to the fry pan. Fry for an additional 2-3 minutes on every side or until they undertake an in-depth golden color along with a crispy texture. Drain again in writing towels, sprinkle with ground ocean salt, and serve with grain and beans.
So you realize, They're So Great. Also, choose plantains which are firm and mostly eco-friendly. The black and yellow ones are sweeter, also is good and it is usually known as "Fried Ripe Plantains", but we do not want the sweet with all of that garlic clove. This recipe is actually for that less ripe plantains. Here is a nice visual showing the colours of plantains and various stages of ripeness.
One further factor: I'm focusing on my grain and beans recipe however nowadays I simply wanted to pay attention to the fried plantains. For the grain and beans if you would like more direction, read this recipe!
It’s almost Chrissssstmas! Possess a great weekend eating all of the scrumptious things.
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About Lindsay
Just a little factor about me: I FOOD. I additionally love food photography. I authored an e-book to help you learn the digital camera i educate food photography workshops within our Minneapolis studio.
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November 8, 2010
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