Get ready to transport your taste buds to the vibrant streets of the Dominican Republic with this mouthwatering Tostones Frito con Salami recipe! Imagine golden, crispy plantain chips topped with sizzling salami, offering a perfect balance of crunch and flavor that will make your kitchen smell like a Caribbean paradise. Whether you're looking to impress your guests or simply craving an irresistible snack, this recipe is about to become your new obsession – no passport required!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Dominican
Serves: 4 servings
Ingredients
- 2 green plantains
- Salt to taste
- 1 cup vegetable oil for frying
- 8 oz salami, sliced
- Lime wedges for serving
Instructions
- Prepare the green plantains by washing them thoroughly. Using a sharp knife, cut off both ends of the plantains.
- Make a lengthwise cut along the skin of each plantain, being careful not to cut into the flesh. Carefully peel off the thick skin using your fingers or a paring knife.
- Cut the peeled plantains diagonally into 1-inch thick slices. Ensure the cuts are uniform for even cooking.
- Heat vegetable oil in a large, heavy-bottomed skillet or frying pan over medium-high heat. The oil should be about 1/2 inch deep.
- Carefully place the plantain slices into the hot oil. Fry for 2-3 minutes on each side until they turn a light golden color.
- Remove the partially fried plantains from the oil and drain on paper towels. Using a tostonera or the bottom of a flat glass, gently press each slice to flatten them to about 1/4 inch thickness.
- Return the flattened plantain slices to the hot oil and fry again for an additional 2-3 minutes, turning once, until they become crispy and golden brown.
- Remove the tostones from the oil and drain on fresh paper towels. Immediately sprinkle with salt to taste.
- In a separate pan, lightly fry the salami slices until they are slightly crisp and heated through, about 1-2 minutes per side.
- Arrange the crispy tostones on a serving platter and top with the fried salami slices.
- Serve immediately with fresh lime wedges on the side for squeezing over the tostones.
- Enjoy the tostones while they are hot and crispy, savoring the combination of crunchy plantains and flavorful salami.
Tips
- Choose green, firm plantains for the best texture and crispiness.
- Use a tostonera or a flat-bottomed glass to flatten the plantains evenly.
- Ensure your oil is at the right temperature (around 350°F) for perfect frying.
- Drain tostones on paper towels to remove excess oil and maintain crispiness.
- Salt the tostones immediately after frying for maximum flavor absorption.
- Serve hot for the ultimate crispy experience – tostones lose their crunch quickly.
- Use a cast-iron skillet if possible for more even heat distribution.
- Don't overcrowd the pan while frying to maintain oil temperature and ensure crispy results.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 12g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 45mg
