Monday, March 26, 2012
Sunday, March 4, 2012
I am so excited to be bringing you this recipe today, because it was made for a very special friend, Krystal, from Mrs. Regueiro's Plate. Krystal is a fellow Gleek, and the inspiration behind my Glee Cupcakes series. Today, I'm participating in a virtual baby shower for Krystal, who is expecting her first little one (appropriately nicknamed "Cookie") with her husband, Eric, in just 2 short months! As a tribute to their heritage, all the recipes for this baby shower will be inspired by the Filipino or Cuban cultures. I've been dying to make fried plantains, or tostones, since I discovered them during my brief stint at Columbia University. I spent one fabulous semester of graduate school up in Washington Heights, where a local restaurant, El Malecon, serves up the best chicken (and fried plantains) around. Krystal's baby shower finally gave me the occasion that I needed to take the plunge and try to make them at home.
These crisp fried plantains are a treat in and of themselves, but when paired with a cool, tangy, creamy dip - they are out of this world!
Tostones (fried plantains) with Creamy Garlic Cilantro DipSource: Adapted from GoodVeg
Yield: Serves 2-4 as appetizers
Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
- 2 green plantains
- 1-4 cups canola or safflower oil
- sea salt
- 4-5 cloves roasted garlic
- 1 cup sour cream or plain low fat greek yogurt
- 1/2 cup fresh cilantro, roughly chopped
- juice of one lime
- 1 green onion, roughly chopped
- pinch salt
- pinch fresh cracked pepper
- To make the garlic dip: Add roasted garlic, sour cream/greek yogurt, cilantro, green onions, and lime juice to a food processor or blender. Process until well blended. Add salt and pepper to taste. Chill until tostones are ready.
- To peel the plantains: Start by running a paring knife 3-4 times along the length of the plantain, only going deep enough to slice the thick skin. Peel away the skin of the plantains.
- Slice the plantains, on the bias, about 1/4 inch thick. Place slices in a bowl of lightly salted water to prevent browning before cooking.
- Heat 1 to 4 cups oil (depending on the size of your cooking vessel) in a large pan over medium high heat (oil should reach 350-375 degrees F). Dry the plantains and carefully add to the hot oil, making sure not to crowd the pan. Fry the plantains 2-4 minutes on each side, then remove to a plate lined with paper towel.
- Carefully press the plantains between two sheets of wax paper, using a tortilla press, or the bottom of a large glass. Fry the smashed plantains another 1-2 minutes in the hot oil.
- Sprinkle with sea salt, and enjoy!