Dalia Ceja

Dalia Ceja is a Latina in love with sharing lifestyle tips and trends focused on fashion, travel, food, drinks and fiestas.

Sweet and Savory Fried Plantains

Food & DrinkDaliaComment
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Let’s talk about snack foods. I am definitely one of those people who likes to be munching on something tasty a few times a day. I typically like to go the “healthier” route and nom on carrot sticks and hummus but once in a while I crave something fried, something sweet and something salty. That’s where these puppies come into play. I first discovered my love for fried plantains during my backpacking trip to South America and became instantly addicted. There is also the spicy aji salsa, which adds a bit of acid, spice and creaminess to your palate.

Traditionally, fried plantains or {Tostones} are a favorite snack and side dish in Puerto Rico, Cuba and other Latin American countries. Tostones are salted and eaten much like potato chips or French fries but, in my opinion, are so much better. Trust me, you’ll get addicted! 

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{For step-by-step cooking instructions check out my video below}

{Pics taken by my bro, Ariel Ceja. Orale!}

Sweet and Savory Fried Plantains dipped in a spicy Aji Salsa

Serves 4 people - Level Easy

Ingredients for fried plantains:

  • 3 large ripe plantains
  • Oil for frying
  • Salt/water mixture
  • Salt to taste after frying

Preparation:

Heat the oil to 375 degrees. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices. Tip: Put the sliced plantains in a bowl of salt water for 5 minutes. This will make them crisp and golden brown when frying.

Fry the slices in the hot oil for 3 minutes. They should be a golden brown in color, crisp on the edges and semi-soft in the center. Remove the plantain slices with a slotted spoon and drain on paper towels. Set aside.

Ingredients for aji salsa:

  • 1/2 head of romaine lettuce
  • 3 jalapenos, fire roasted and deseeded
  • 1/4 cup mayonnaise
  • 3 green onions, coarsely chopped
  • 1/2 bunch of cilantro, chopped
  • 2 garlic cloves
  • Juice from 2 limes
  • Salt and pepper to taste

Preparation:

Fire roast the 3 jalapeno chiles on a comal or griddle. Then, roughly chop the chiles, lettuce, garlic, cilantro & green onions. Add all of the ingredients in a food processor or blender. Blend for 3-4 minutes on a medium level. Lastly, add salt and pepper to taste. Serve the tostones on a platter and put the aji dipping sauce in a little container.

Tip: Pair the scrumptious appetizer with Ceja wines and enjoy!