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Puerto Rican Garlic Tostones with Beans and Rice

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  • Author: Siri Pulipaka
  • Yield: 2 1x


These little munchies are all that it promised – simple to make, crispy, flavorful. Recipe Adapted from Pinch of Yum


  • 1 firm, green plantain
  • 1 cup oil (for frying)
  • 1/2 tbsp garlic, finely chopped
  • 3/4 cup water
  • salt – to sprinkle on top


  1. Peel plantains and cut them into thick disks. Place the finely chopped garlic in a bowl of water. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Serve with rice and beans.
  • Category: Side, main
  • Cuisine: Puerto Rican
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