Fresh food always tastes better than previously frozen food. That is a fact! However, some foods freeze better than others and their flavors or texture are not affected by the process. I rely on frozen foods only if there is no other alternative or if I want to preserve something fresh from being spoiled and to be able to use it at a later time. Some soups, breads, lasagnas and fruits for smoothies freeze great, but greasy foods, cheese, cream sauces do not survive the extreme cold temperatures. Last night I went out to dinner with my family to a typical Puertorrican food restaurant. My husband had a craving for fried sweet plantains (which are in season all year long in tropical climates), but when his order arrived, he was so disappointed! The fried sweet plantains were the ones that you can buy frozen at the supermarket, reheat in the microwave and have a peculiar aftertaste. I know buying frozen “maduros” probably saved the restaurant’s management some money by not having to pay an employee to peel, cut and fry the plantain (which is not that difficult), but it made the whole dining experience, at least for Emilio, unremarkable. We will probably not come back for more in the near future.
The same doesn’t happen with Tostones. Fresh crispy Tostones, twice fried crushed green plantains, are succulent and addictive. Tostones is one of our staple dishes that tourists and visitors of Puerto Rico always like to try and never forget! If I happen to have a surplus of green plantains, I peel, cut, fry (first time), crush them and proceed to freeze. Then, when I want to serve them in the future, I let them thaw and dip in salted water to fry the second and last time. Unlike fried sweet plantains, tostones can “revive” after being frozen because the last step (second fry) is done the moment you serve. I remember that during my college years in Washington DC, my mom would send me dozens of frozen homemade Tostones that would turn into a “tostones festival” for my friends to enjoy. FYI, green plantains can stain your skin and clothing so make sure you are careful or wear an apron and wash your hands thoroughly. Sprinkle Tostones with sea salt and serve as a snack with Mayo-ketchup dipping sauce, Mojito Caribeño or garlic mojito sauce. You may also serve as a side dish.
In this post I am showing the procedure for making Tostones in pictures, so if you read it from your phone it might not show the pictures and you will have to visit the site in you pc. Here is my method of making Tostones de Plátano Verde (fried green plantains, patacones).
Enjoy!
My numero uno in the list of foods, it is really food of the gods while Yuca Frita is second or maybe tied for first place.
This old man used to place a huge fire and huge Fry pan (caldero) in front of his house (making a living)around 6 pm and people would just line up and wait…he would sell them with a big slap of cheese (Queso Costeño)on top it,and tamarindo juice, his used to be very large as he cut the chunks bigger, bizarro combination but it tasted really well together, that is just a fun memory from my childhood.
I appreciate the tip to freeze them as “Platanos verdes” are really not common around here, so now I could freeze them when I find them.
Another one from my childhood was Quipe (kippe)my mother used to make them and they were delicious and a rare treat.
I have not been able to find the recipe yet.
She told me it was part of middle Eastern culture.