Tostones with Garlic and Cilantro Mojo – Crispy Green Banana Patties with Garlic-Cilantro Sauce - photo 1
← Recipes

Tostones with Garlic and Cilantro Mojo – Crispy Green Banana Patties with Garlic-Cilantro Sauce

Vegan Pikantne Appetizers Snacks Latin American cuisine 50 min Medium 7 wyświetleń ~22.17 PLN - (0)
Rate:
(0)
Start Cooking

Description

Tostones are an absolute classic of Caribbean and Latin American cuisine, especially beloved in the Dominican Republic, Puerto Rico, and Cuba. They are nothing more than twice-fried, crispy discs made from green, savory plantains. Their magic lies in the extraordinary texture – they are incredibly crunchy on the outside, while being soft and slightly starchy on the inside. In flavor, they resemble potato fries, but have their own unique, starchy character. In this version, we serve them with a refreshing and intense 'Mojo de Ajo y Cilantro' sauce, which is based on fresh cilantro, garlic, lime juice, and oil. The combination of warm, salty discs with the cool, tangy-herb sauce is a true explosion of flavor. The dish is perfect as an appetizer, a party snack, or a side to grilled meats and fish. It is naturally vegan and gluten-free, making it a universal treat for everyone.

Ingredients (12)

Servings:
4
  • Green plantain 3 szt.
  • Rapeseed oil for frying 750 g
  • Garlic 4.8 ząbków
  • Fresh cilantro 50 g
  • Lime juice 80 ml
  • Extra virgin olive oil 0.6 łyżka
  • 🌿 Przyprawy
  • Coarse sea salt 5 g
  • Sól drobnoziarnista 0.6 łyżeczka
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Papryka wędzona słodka 0.4 łyżeczek
  • Chili flakes 1 szczypta
  • Grated lime zest 5 g
💰 Szacowany koszt dania: ~22.17 PLN (5.54 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Garlic and Cilantro Mojo Sauce

1

Start by preparing the sauce so the flavors have time to meld. Peel the garlic and chop it coarsely. Rinse the bunch of cilantro thoroughly under cold running water and dry it with a paper towel or salad spinner. Trim the thicker stems, leaving the thinner ones and the leaves. Squeeze the juice from two limes.

Ingredients: Garlic, Fresh cilantro, Lime juice
To wash the herbs, it's best to use a large bowl of cold water - submerge the cilantro, stir, and the sand and impurities will settle at the bottom. Thorough drying is crucial for the consistency of the sauce.
2

Place all the sauce ingredients: prepared garlic, cilantro, lime juice, olive oil, fine salt, and freshly ground pepper in a blender or food processor. If using, add the optional smoked paprika and chili flakes now. Blend on high speed for about 30-60 seconds until you achieve a relatively smooth but still slightly textured sauce with a vibrant green color. Taste and adjust seasoning if necessary. Pour into a bowl and set aside.

Ingredients: Garlic, Fresh cilantro, Lime juice, Extra virgin olive oil, Sól drobnoziarnista, Pieprz czarny świeżo mielony, Papryka wędzona słodka, Chili flakes
If you don't have a blender, you can finely chop everything with a knife and mix it vigorously with a whisk in a bowl. The sauce will have a more rustic, 'chunky' texture, which is also very appetizing.

Tostones

3

Now prepare the plantains. The skin of a green plantain is tough and cannot be peeled like a regular banana. Using a small, sharp knife, cut off both ends of the plantain. Then make 3-4 lengthwise slits in the skin, from top to bottom, being careful not to cut into the flesh. Pry the skin away with a knife or your fingers and peel it off in strips.

Ingredients: Green plantain
Working with plantains can stain your hands (they release a sticky sap), so it's a good idea to wear disposable gloves. If the skin is resistant, you can pry it off using a tablespoon, sliding it between the skin and the flesh.
4

Peel the plantains and cut them crosswise into thick slices about 2.5 - 3 cm thick. Try to ensure that all pieces are of similar thickness so they fry evenly.

Ingredients: Green plantain
Use a sharp knife and a stable cutting board. Cutting at a slight angle will give a slightly larger surface area for the patties after flattening.
5

In a heavy-bottomed pot or deep skillet, heat the oil over medium heat. There should be enough oil to submerge the plantains at least halfway (about 2-3 cm deep). To check if the oil is ready, drop in a small piece of plantain – it should immediately start to sizzle and float to the surface. Carefully add the slices of plantains to the hot oil, being careful not to overcrowd the pan.

Ingredients: Rapeseed oil for frying, Green plantain
The best oil temperature is around 160-170°C. If the oil is too hot, the plantains will burn on the outside while remaining raw on the inside. If it is too cold, they will soak up the fat.
6

Fry the plantains for about 3-4 minutes on each side, until they become light golden and soften. They should not be brown or crispy yet. The goal is to partially cook the flesh. Using a slotted spoon, remove the plantains from the oil and transfer them to a plate lined with paper towels to drain excess fat.

To turn and remove the plantains, use metal tongs or a slotted spoon. Be careful of the splattering hot oil!
7

Now the key moment – flattening. Take a single, still warm piece of fried plantain and place it on a cutting board (you can place a piece of parchment paper underneath). Cover it with a second piece of paper and press down firmly but evenly with the bottom of a heavy glass, a small plate, or the bottom of a jar, until you have a flat patty about 0.5 cm thick. Repeat with all the pieces.

It's best to flatten the plantains while they are still warm, as they are more pliable then. Using parchment paper prevents sticking. If you have a special press for tostones ('tostonera'), this is the perfect time to use it.
8

Reheat the oil, this time to a slightly higher temperature (around 180-190°C). Carefully place the flattened discs back into the hot oil, frying in batches. Fry for about 1-2 minutes on each side, until the tostones become deeply golden and their edges are clearly crispy. Be careful, as they brown quickly at this stage.

The second frying at a higher temperature is the secret to perfect crispiness. Do not add too many pancakes at once, as it will lower the oil temperature and they will become greasy instead of crispy.

Serving

9

Once ready, use a slotted spoon to remove the crispy tostones and transfer them back to a plate lined with fresh paper towels to drain any excess fat. Immediately, while they are still hot, sprinkle them generously with coarse sea salt.

Ingredients: Coarse sea salt
Salting the tostones immediately after taking them out of the oil is very important – salt adheres best to the hot, slightly greasy surface.
10

Serve immediately while they are hot and maximally crispy. Arrange them on a platter next to a bowl of the prepared Mojo de Ajo y Cilantro sauce. Optionally, you can sprinkle everything with freshly grated lime zest for extra aroma.

Ingredients: Grated lime zest
Tostones taste best within the first 10-15 minutes after frying. After that, they lose their wonderful crunch.

Fun Fact

💡

The name 'tostón' comes from the Spanish verb 'tostar', which means 'to roast' or 'to toast'. In some Latin American countries, such as Colombia or Ecuador, the same dish is known as 'patacones'.

Best for

Impreza z przyjaciółmi Przekąska do filmu lub meczu Dodatek do dań z grilla Wieczór w stylu karaibskim

Tips

🍽️ Serving

Serve tostones as an appetizer with various sauces (besides mojo, they also pair well with guacamole or spicy tomato sauce). They can also serve as a base for small sandwiches – you can top them with pulled pork (carnitas), garlic shrimp, or a spicy avocado salad.

🥡 Storage

Tostones are definitely best right after preparation. If you have any leftovers, store them in an airtight container at room temperature for up to one day. To restore their crispiness, heat them in an oven preheated to 200°C for 5-7 minutes or in an air fryer. Avoid reheating in the microwave, as they will become rubbery. The sauce can be stored in the refrigerator in a sealed jar for up to 3 days.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Quick Winter Lunchbox: Quinoa with Roasted Beets, Crispy Chickpeas, and Tahini Sauce 40 min

Quick Winter Lunchbox: Quinoa with Roasted...

Takeaway Dishes
Fermented Carrot and Ginger with Turmeric and Cayenne Pepper 45 min

Fermented Carrot and Ginger with Turmeric ...

Appetizers
Ceviche peruwiańskie z mango i awokado 50 min

Ceviche peruwiańskie z mango i awokado

Latin American cuisine
Creamy Christmas Borscht with Roasted Beets, Cranberries, and Smoked Plums 120 min

Creamy Christmas Borscht with Roasted Beet...

Christmas Eve Soups
Hokkaido Pumpkin Soup with Crispy Chickpeas and Sage 75 min

Hokkaido Pumpkin Soup with Crispy Chickpea...

Soups
Eggplant Pasta 90 min

Eggplant Pasta

Appetizers

Recipe Categories

Appetizers
Appetizers in: Christmas Eve Dinner

Appetizers open the meal and prepare the palate for the following dishes. In this category, we present elegant and tasty appetizers for every occasion. Our recipes include carpaccio, tartare, bruschetta, antipasti, and skewers. You will find both cold and warm appetizers here. We pay special atte...

See all recipes in this category
Snacks
Snacks in: New Year's Eve

Snacks are the perfect way to make the wait for midnight more enjoyable; they should be small but impressive.

See all recipes in this category
Latin American cuisine
Latin American cuisine

Latin American cuisine is a fiesta of flavors from South America and the Caribbean - colorful and full of life. Brazilian churrasco, Argentine asado, and Peruvian ceviche - with meats and fish taking center stage. Arepa from Venezuela, empanadas from Argentina, and pupusas from El Salvador - stre...

See all recipes in this category
Vegan dishes
Vegan dishes

Vegan cuisine features delicious dishes without animal products - healthy, ethical, and environmentally friendly. Plant-based protein: tofu, tempeh, soy, lentils, chickpeas, and beans take center stage. Vegan dairy substitutes: plant milks, cashew cheese, and vegan yogurts. Recipes for vegan burg...

See all recipes in this category
Reklama