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Tostones are twice fried green plantains or green bananas that make a great appetizer or side dish. I first experimented with green banana tostones when I lived in Japan; plantains were not to be found in Japan. Green banana tostones have a different flavor and texture. I suggest trying both.

In Puerto Rico, "Tostones" are usually served in restaurants to accompany seafood dishes, but they go well with any Puerto Rican dish.

A - MAKE THE 'MOJITO' FIRST: That way you will have it ready for dipping when the tostones are done!

MOJITO Ingredients:

2 Garlic cloves, chopped
Juice from 1 lemon (1 1/2 - 2 ounces) 1 ounce of Canola oil (or corn oil) 1 ounce of Extra Virgin Olive oil
2 teaspoons of white vinegar
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of oregano
Dash of black pepper


1- Place the garlic into a morter (pilón) and grind about 1 minute.

2-Add the lemon juice to a small bowl and transfer the garlic from the morter to the bowl with the lemon juice.

3- Add the rest of the ingredients and stir. It's now ready to use.


1- An optional pinch of salt may be added in step 3.

2 - To reduce the 'bite' of the garlic, simmer the mojito in a saucepan on VERY LOW heat for 1 to 2 minutes.

Do not allow the garlic to darken- this will make it bitter!


Tostones Ingredients:

3 Green Plantains or Green Bananas
Vegetable Oil
Salt or Adobo to Taste

1- Peel the plantains or bananas under running water--this is to prevent staining your hands. Green plantains will not peel as easily as ripe ones. The water will also help the peeling process. At a 45 degree angle to the plantain, cut into 1 inch slices.

2- Place in a bowl of water to prevent them from turning brown.

3- In a deep fryer or frying pan, heat 1 1/2 inches of vegetable oil to aproximately 325 degrees (F).

4- Remove the plantains from water, placing them in a bowl with paper towels. Remove as much water from them before placing them in the hot oil. If you don't dry them off well, the oil will splatter. Use caution during this step!

5- Cook in oil until they are firm. Approximately 3 minutes. Remove from oil and let cool off.

6- Now you must flatten them. In Puerto Rico we use a "Tostonera" to flatten them, however a 10x5 inch piece of aluminium paper works fine. Placing the firmed plantains in the middle of the aluminium paper, press down with the palm of your hand to flatten. Place on plate and season with salt or adobo.

7- Now you're ready to fry until golden brown.

8- Drain on paper towel and serve warm.

Serve as snack or side dish. For an added boost of flavor try dipping in a "Mojo" sauce.

Makes about two dozen.

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