serves
6-10
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
6-10
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Plantain are very common in Venezuelan cooking. They look like bananas, but the main difference is that you've got to cook them before you eat them.
This is one of the easiest snacks you'll ever made. Golden, crunchy and salty! Eat them hot, 'cause you want them very, very crispy. In Venezuela, a common serving suggestion is with a little bit of slaw and a little bit of salsa rosata.
Ingredients
- 1 cup corn oil
- 6 green plantains, peeled and sliced into 2.3 cm (1 in) rings
- ½ green cabbage, julienned
- 2 medium carrots, julienned
- 1 red onion, julienned
- Juice of 1 lime
- 1½ tbsp (30 ml) olive oil
Salsa rosada
- ½ cup mayonnaise
- ¼ cup ketchup
- ¼ tsp lime juice
Instructions
1. In a large cast iron pan, heat corn oil over medium-high heat.
2. Place plantain rounds into the pan, adding only as many as you can fit. Fry for 3-4 minutes, or until golden. Flip plantain rounds and continue frying for 3-4 minutes, or until golden. Remove plantains from the oil and place on a cutting board.
3. Using the back of a plate or the bottom of a cold frying pan, crush plantain rounds gently.
4. Return flattened plantains to hot oil (it's important that the oil is very hot for this second frying stage) and fry for 2-3 minutes per side, or until tender and golden brown. Remove from hot oil, and place on a paper towel to drain.
5. Season tostones with salt. Repeat process to cook all plaintains.
6. In a mixing bowl, toss together cabbage, carrots and red onion. Add lime juice and olive oil, season with salt.
7. To make salsa rosada, stir together mayonnaise, ketchup, and ¼ tsp lime juice. Season with salt and pepper to taste.
8. Drizzle tostones with salsa and serve with cabbage slaw.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Plantain are very common in Venezuelan cooking. They look like bananas, but the main difference is that you've got to cook them before you eat them.
This is one of the easiest snacks you'll ever made. Golden, crunchy and salty! Eat them hot, 'cause you want them very, very crispy. In Venezuela, a common serving suggestion is with a little bit of slaw and a little bit of salsa rosata.
