On a recent getaway to Puerto Rico, Kara enjoyed taking in the sun, the culture, and of course the cuisine. Puerto Rican cuisine is a melting pot of different flavors and ingredients with influences from the Caribbean, Africa, and Spain. On her way back to San Juan after a hike up the Yunque National Rainforest, Kara stopped along the highway at a spot filled with fried goodies featuring the island’s quick eats: bacalitos (codfish fritters), arepas (cheese filled cornmeal) and tostones (fried plaintains). Many popular dishes center around the abundant plantain. While similar to a banana, the plantain is much meatier, less sweet, and used in many savory entrees and appetizers.
Tostones served with a tangy dipping sauce are the perfect easy and deliciously crispy appetizer that bring you back to a tropical vacation.
3 green plantains, peeled and cut into 1/2-inch circles
1/2 c canola oil
salt to taste
On medium high, heat a skillet with the canola oil. Fry the sliced plantains in batches until slightly soft, about 2 minutes per side. Remove the plantains from the oil and drain on paper towels. Using the back of a large spoon or wide spatula, slightly mash each piece to about a quarter of an inch thick. Return the newly flattened plantains to the oil and fry for 1 minute longer per side. Remove from the oil and drain on paper towels. Toss with salt to taste and serve.
1/2 c plain Greek yogurt
1/2 c salsa- we used Whole Foods Medium Heat
1 t lime juice
a few dashes of hot sauce
salt and pepper to taste
Combine all ingredients and serve. The dip can be made ahead of time and kept in the refrigerator before serving.
This unique appetizer choice paired with a mojito will impress your guests at any tapas party!