Tostones with Chile Vinegar
Chelsea Mills • July 26, 2020
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Unlike the yellow “dessert” bananas that are eaten raw, plantains are made for cooking and can be steamed, boiled, grilled, fried or baked! When green plantains are twice fried (see how below), they are called Tostones. ... When the sweet plantains are fried only once they are called Maduros. I could not find green plantains at the grocery store, but I still ended up frying them twice, just to see how they turned out. A little crisp, but still fabulous! I served these with my Cuban Birthday meal!
This recipe is modified from Food & Wine's Tostone with Chile Vinegar.
INGREDIENTS
- 1/2 cup unseasoned rice vinegar
- 1 garlic clove, crushed
- 4 red (I used green) jalapeños, stemmed, seeded and chopped
- 2 Serrano Chiles
- Salt
- Vegetable oil, for frying
- 4 large green plantains, peeled and sliced 1/2 inch thick
DIRECTIONS
- In a blender, puree the vinegar, garlic, jalapeño and chiles until smooth. Transfer the chile vinegar to a container and season with salt.
- In a saucepan, heat 2 inches of oil to 350°. Working in batches, fry the plantains just until pale golden, 6 minutes. Using a slotted spoon, transfer the plantains to a paper towel-lined baking sheet. Using a meat pounder or ceramic mug, flatten the plantain slices until they're 1/4 inch thick.
- Reheat the oil to 375°. Working in batches, fry the plantains until crisp, 5 minutes. Drain on paper towels and season with salt. Serve with the chile vinegar.
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