Tostones are very popular in Central and South America and are served with a variety of dipping sauces. My favorite one is simple to make. Serve tostones as an appetizer or alongside your favorite Latin dish like Pavellon Criollo, a traditional Venezuelan dish.
2 green plantains, peeled and sliced into 1 inch thick slices
cooking oil for frying
1/4 cup light olive oil
2 garlic cloves, minced
1 tbsp. finely chopped cilantro
salt and pepper to taste
- Before starting the frying process, make the dipping sauce. Mix all ingredients and set aside.
- In a pan, heat cooking oil. Once oil is hot, add plantain slices. Stir and fry for about 5 minutes. Remove each plantain from the oil and set on paper towel. Allow them to cool.
- With the help of a tortilla press – or using the bottom of a cup – gently press the plantains and flatten them to about a 1/4 inch. If you are using a cup, place plantain slices between two pieces of foil paper or plastic to facilitate the process.