Patacones (Tostones) with Mojo Sauce
Twice-fried green plantain disks that serve as a common appetizer in Caribbean and Latin American countries.
Servings: 4 people
Ingredients
- 2-3 Green plantains
- 3-4 cups Canola Oil
- Salt and Pepper
Mojo Sauce
- 4 Garlic cloves
- 1 tsp Kosher salt
- Juice of 1 Seville (sour) Orange (or juice of one orange and two limes)
- 1/4 cup Olive oil
- 1/4 cup Fresh cilantro, minced
- 1/2 tsp Ground Cumin
Instructions
Mojo Sauce
- Mince the garlic cloves and lightly crush the Kosher salt into the garlic with the side of a knife (or as I used, the blunt end of the garlic press) making a wet paste. The garlic will begin to sweat from the salt. Place in a small bowl. Add to that bowl the juice of 2 sour oranges. If you don't have a sour oranges (also known as Seville oranges), use the juice of one regular orange and two limes.
- Blend in 1/4 cup olive oil and 1/4 cup fresh minced cilantro. Set aside.
Plantains
- Cut the ends off the plantains then slice lengthwise on both sides of the plantains.
- In a large pan, heat 2" of canola oil to 350º. The easiest way to find the temperature of your oil is with the "popcorn test." Throw a kernel of popcorn in the oil. When it pops, you've reached the right temperature for deep frying.
- Cut the plantains into 1" size pieces. Fry them in the hot oil until they turn bright yellow, but not crisp or browned. About 2-3 minutes.
- Remove to a paper towel lined plate to drain. If you have a Tostonera wood press, rub a little oil on it before you press the plantain disks. You do not need a Tostonera; you can press them with any flat object such as a coffee cup.
- Once the oil had reached temperature, fry the flattened disks 1 minute per side or until golden and crisp and remove, again, to paper towels.
- Serve the fried plantains hot with Mojo dipping sauce.