Puerto Rican Tostones (Fried Plantains)

ABOUT THE WATER...the reason puertoricans dip in water is because we cut them up early while making the rest of dinner. When the plaintain sits in the kitchen it will turn brown after a while,s...

Also known as Platanos Fritos o Patacones. I make these all the time but i do not soak them in water. I just peel the plantain, slice it crosswise about 1 inch thick, fry just a little (they'll ...

I have made these all my life and I love them. A nice twist (and probably my favorite) is to make them with a ripe plantain (in which case they're called "amarillos". For making amarillos, the...

Just a few observations: 1. If you want to have a toston that is made like those in Puerto Rico you have to have green plantains (oh, and a plantain is not a banana. They are related, but are ...

As a Puerto Rican, I know and love platanos as well. They're an easy side dish and can take the place of other sides, like rice or potatos. I don't bother with the water, just fry, smash, and ...

Tostones taste great any time. Ask for Plantains at the supermarket in my experience they are qualitatively different than bananas, dont exactly taste great raw. they are longer, firmer, like a ...

*Great recipe. Use the green plaintains as a savory side- as it is not sweet yet. Use cajun seasoning at the end for a kick. *Use the dark colored (black) plantains for a sweet dessert or balan...

I love PR cuisine! I have learned alot from a neighbor of mine and when we have these we make it with what she calls a secret sauce. The sauce is about 3 cloves crushed garlic,mayo and ketchup. ...

I LOVE TOSTONES!!! To peel plantains: cut ends off, then cut down one side, then peel skin off while running under water. For a little sweetness and tang, use plantains that have some dark s...