[VeganMoFo 2014] Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans Recipe

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I follow and read many inspiring food writers. Through them, I learn how to find the right words and express my feelings and various food experiences. One of them is Judith Jones and she once said - "One of great virtues of cooking for oneself, you have only yourself to please. If a dish isn't quite right, you'll eat it anyway and improve on it next time". But, what if the dish turns out so good that you are tempted to write almost immediately on the blog, share with others so that they can make some too!. For my Saturday lunch last week, I made some Garlic Tostones with rice & beans, ate alone, all by myself. It was just perfect, mopping the last bit of beans with a crispy fried plantain tostone. From the moment I bookmarked it and to the point I ate the first bite, I was fascinated and eager to try the combination. These little munchies were all that it promised - simple-to-make-crispy-pleasure-bombs. Ok, I will STOP right here. :-) Read on and get the recipe. 

Previously On VeganMoFo 2014 -

Day 1 | No Grind Chutney with Gongura (Sorrel) Leaves
Day 2 | Moongachi Bhaaji | Whole Green Gram and Potato Curry with Koli Masala

Day 3 | Crispy Hedgehog Potatoes with Garlic and Herbs

Day 4 | Cabbage and Onion Vada/Fritters

Day 5 | Ripe Red Chilli Pickle

Since VeganMoFo has started, some have written to me asking what is my usual setup for food photography. True to its name, one Lazy Libran I am. The setup is kept minimal for a simple reason that I don't get much time during the day to pursue my penchant for photographing in natural light. Usually, you will find me running around from kitchen to main room and back with camera dangerously swinging around my neck. Hence, here is my secret  - our dining table chair (or a wooden stool), a black cloth underneath, few blog props and a white foam board (as a reflector)!. 

Garlic Tostones | Puerto Rican Twice Fried Plantains With Rice and Beans

Recipe Adapted from Pinch of Yum
Serves 2

Make Ahead: Easy Vegetarian Chilli and Cilantro flavored Rice

Ingredients:

1 firm, green plantain
1 cup oil (for frying)
1/2 tbsp garlic, finely chopped
3/4 cup water
salt - to sprinkle on top

Preparation:

Peel plantains and cut them into thick disks. Place the finely chopped garlic in a bowl of water. Set aside.

Heat oil in a kadai. When the oil is shiny and a drop of water sizzles across the top, add the plantain disks. Fry for 3-5 minutes on each side until the plantains are lightly softened and browned. Remove and place on a paper towel lined plate.

Place the lightly browned plantains on a cutting board, smash with the back of a spoon to make them half as thick, and let them soak in the garlic water for about a minute.

Remove, pat them dry and wipe off garlic pieces so they don't burn, and return to the frying pan. Fry for another 2-3 minutes on each side or until they take on a golden color and a crispy texture. Drain again on paper towels, sprinkle with salt.

Serve with rice and beans.

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The beautiful wooden spoons you see in the picture, on the left were given to me by Lataji, as a gift. Don't they look beautiful?

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until next recipe,