These little munchies are all that it promised – simple to make, crispy, flavorful. Soaking up the spiced beans with the fried plantains and rice, this is a great side dish or packable lunch.
By Siri Pulipaka
For my Saturday lunch last week, I made some Garlic Tostones with rice & beans, ate alone, all by myself. It was just perfect, mopping the last bit of beans with a crispy fried plantain tostone. From the moment I bookmarked it and to the point I ate the first bite, I was fascinated and eager to try the combination. These little munchies were all that it promised – simple-to-make-crispy-pleasure-bombs.
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Puerto Rican Garlic Tostones with Beans and Rice
- Yield: 2 1x
Description
These little munchies are all that it promised – simple to make, crispy, flavorful. Recipe Adapted from Pinch of Yum
Ingredients
Scale
- 1 firm, green plantain
- 1 cup oil (for frying)
- 1/2 tbsp garlic, finely chopped
- 3/4 cup water
- salt – to sprinkle on top
Instructions
- Peel plantains and cut them into thick disks. Place the finely chopped garlic in a bowl of water. Set aside.
- Heat oil in a kadai. When the oil is shiny and a drop of water sizzles across the top, add the plantain disks. Fry for 3-5 minutes on each side until the plantains are lightly softened and browned. Remove and place on a paper towel lined plate.
- Place the lightly browned plantains on a cutting board, smash with the back of a spoon to make them half as thick, and let them soak in the garlic water for about a minute.
- Remove, pat them dry and wipe off garlic pieces so they don’t burn, and return to the frying pan. Fry for another 2-3 minutes on each side or until they take on a golden color and a crispy texture. Drain again on paper towels, sprinkle with salt.
- Serve with rice and beans.
- Category: Side, main
- Cuisine: Puerto Rican
