Puerto Rican fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers. All Reviews for Puerto Rican Tostones (Fried Plantains).

I wish everyone health and happiness in the upcoming year…I. These simple garlic tostones are Puerto Rican fried plantains with a little sea salt are the perfect golden crispy addition to a plate of rice and beans. Today I'm answering your Top Five Burning Questions about Garlic Tostones aka Puerto Rican Fried Plantains. You can cook Puerto Rican fried plantains using 4 ingredients and 9 steps. Here is how you cook it.

Ingredients of Puerto Rican fried plantains

Prepare of Fried plantains.
You need 5 large of slightly green plantains.
It's 4 1/2 cup of canola oil or earth balance oil.
Prepare 4 envelope of sazon goya, con azafran.

Plantains are to Puerto Ricans like pie is to Americans. Could you imagine what would happen if someone said they wouldn't try pie?! These Pan Fried Plantains are a staple Puerto Rican side dish recipe. Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos.

Puerto Rican fried plantains step by step

use a large frying pot or deep fryer..
heat oil in pot or deep fryer till it reaches 350°F..
peal plantains and cut ends discard the peal and ends.
cut plantains crosswise and mash flat with a masher or a fork..
sprinkle with sazon goya packets.
place plantains in the frying pot or deep fryer.
fry on both sides till they are a light brown or close to dark brown color..
about 1 to 2 minutes.
remove and place on paper towels that are on a plate or display dish.

Typically made of fried green plantains mashed in a pilón (a wooden. The Best Puerto Rican Plantains Recipes on Yummly Mofongo Puerto Rican Style Plantains, Puerto Rican Tostones - Fried Plantains, Jibarito Recipe (puerto Rican Plantain Sandwich). Puerto Rican Fried Plantains With Seitan [Vegan]One Green Planet. Serve with a squeeze of lime juice or just a sprinkling of sea salt to taste.