Tostones | Recipe | RTX Traveler Issue 14

Delicious crispy fried plantains with dulce de leche for dipping. Shallow dof.

Tostones, or twice-fried plantains, are Dominicans’ favorite side dish. They are slices of plantain that are fried, flattened, then fried again. You can find them on street stands and at the dinner table in the Dominican Republic. Here’s a great recipe that includes a dip if you want to serve tostones as an appetizer.

Ingredients

  • 2 unripe plantains
  • ½ cup of oil
  • 1 teaspoon of coarse sea salt, or to taste

Instructions

  1. Peel the plantains and cut into 1 inch thick slices.
  2. In a deep frying pan heat the oil and fry the plantains until golden.
  3. Flatten the plantains to about ¼ inch.
  4. Fry the plantains again until golden yellow on both sides.
  5. Sprinkle with salt to taste. Serve immediately.

Dip

  • 1 ripe tomato, chopped
  • 3 or 4 sprigs of parsley
  • 1 clove of garlic
  • A pinch of pepper
  • ½ teaspoon of salt
  • 1 tablespoon of olive oil

Pulse all the ingredients in a blender until they are thoroughly blended but not liquefied.

Courtesy of www.dominicancooking.com

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About the Author

About the Author: Pat Barcas serves as staff writer and photographer for RTX Traveler Magazine, based in Asheville, NC. In his spare time he enjoys photography, astronomy, hiking, hanging out with his family and dog, and of course, traveling! His favorite RTX spots to visit are Orange Beach, Alabama, Cape Cod, Massachusetts, and Murrells Inlet, South Carolina, but he's visiting new places all the time. .

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