Ever since I was a little girl I remember my mom making Fritos, which is how Dominicans call fried plantains. Fritos are pretty much the Caribbean version of a french fry. If you go to Puerto Rico or another Caribbean island you might here fried plantains called Tostones. Every island has their own way of describing fried plantains, but we all enjoy them since they grow naturally on our islands.
How to Eat Fritos
Fritos, tostones, or fried plantains are an amazing side dish to complement any dish. You can eat Fritos just as you eat French fries with a dash of salt and ketchup. It’s a great addition to your meals since kids and adults both love them. In the Dominican Republic, Fritos are a side complement to pasta, rice, and meat, and even vegan meals.
Another great thing about plantains is that if your green plantain ripens and turns yellow, you can still use them. The only difference is that the yellow plantain turns sweet and is an ideal side dish for breakfast or lunch. So nothing is lost until the plantain is old and turns black like any other banana. Also, since the ripe plantain is softer, you don’t have to smash it when frying. You just have to cook until golden brown and a little crispy on both sides.
Ingredients
- 2 Green Plantains
- Oil for frying (vegetable, canola, or avocado oil)
- Dash of Salt
Instructions
- Peel and cut the plantains:
Cut off the ends of each plantain. Then slice in half lengthwise to make peeling easier. Use a knife to score the skin twice lengthwise and peel it off. Cut into 1-inch thick chunks (about 6 pieces per plantain). - Heat the oil:
In a frying pan, heat about ½ inch of oil over medium heat. You want enough oil to cover each side of the plantain pieces for even frying. - First fry:
Carefully place the plantain chunks into the hot oil. Fry each side for about 2 minutes, or until they’re lightly golden. Remove and place on a paper towel-lined plate. - Smash the plantains:
Using a tostonera (plantain smasher) or the bottom of a cup or plate lined with plastic wrap, flatten each piece into a disk. - Second fry:
Return the smashed plantains to the hot oil and fry again for 1–2 minutes per side, or until golden brown and crispy. - Drain and season:
Place the fried plantains on a fresh paper towel to absorb excess oil. Sprinkle with salt while still hot.
