Tostones (Fried Green Plantain)

Tostones are the crispy, salty snack of your dreams! These slices of twice-fried green plantain are perfect for dipping and so easy to make.

The post Tostones (Fried Green Plantain) appeared first on Budget Bytes.

Tostones, or fried green plantains, are the tasty, crispy, salty snack of your dreams! Though they might look intimidating, they’re easy to make. PS They’re more delicious than french fries! (In my humble Puerto Rican opinion, which is OBVIOUSLY super biased.) Made from thick slices of twice-fried green plantain, this delicious Latin American side dish is a great snack and a total must-have side dish whenever you’re serving island food.

Overhead shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.

What Are Tostones?

Tostones are delicious, crispy, thick slices of fried green plantain, usually served as a snack or side dish with a dipping sauce. The name “tostones” comes from the Spanish word “tostar,” which means “to toast.” This is because the plantains are “toasted” twice (i.e., fried twice) during cooking. Think of them as Puerto Rican french fries. Though, of course, they’re popular in most Latin cuisines, not just my little island. They can be served as a snack or a side dish and are lovely with a dipping sauce.

Ingredients For Tostones

The first time you make tostones, you might be slightly intimidated by the process. But don’t worry; as you’ll see, it’s actually quite simple. Here’s what you’ll need to make the best tostones:

  • Green Plantains: are the star of the show. Look for plantains that are firm to the touch and have unblemished dark pea-green skin with no yellowing. If the plantains are ripe, they’ll be too soft and won’t hold their shape when you fry them. Be warned- green plantains have sap that will stain anything it touches. If you don’t want dark stains on your hands, wear gloves. It’s also a good idea to wear an apron.
  • Cooking Oil: any type will do, but you’ll need plenty of it. Tostones are best deep fried, which means filling your medium-sized pot with at least 4 cups of oil. To cut costs, reach for a smaller pot to fry in. Though you’ll have to fry in smaller batches, you’ll need less oil.
  • Vinegar: like potatoes, plantains oxidize and turn gray when they are exposed to air. Vinegar helps to stop the plantains from browning, but anything acidic will do. Lime juice is an excellent (though more expensive) substitution.
  • Garlic Powder: is used in the water bath for the tostones to add flavor. If you don’t have garlic powder, garlic salt is a great substitution. You can also smash a few cloves of fresh garlic and let them work their magic.
Side shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.

What Can I Serve With Tostones?

Serve tostones with your favorite dipping sauce. Traditionally, they are served with Puerto Rican Mayo Ketchup sauce, a blend that can be as simple as 1 part ketchup to 2 parts mayo. But I also love them with Guacamole, Lime Crema, and even Comeback Sauce.

While fantastic on their own, Tostones are incredible when served as a side dish with Puerto Rican Rice and Beans, Arroz Con Pollo (Puerto Rican Chicken and Rice), Pollo Guisado (Puerto Rican Chicken Stew), Chuletas Guisadas (Puerto Rican Stewed Pork Chops), Pinchos de Pollo (Puerto Rican Chicken Skewers) or Arroz Con Salchichas, (Puerto Rican Rice With Sausage).

Making Tostones Ahead Of Time

Tostones are best served still piping hot from the frying pan, so they don’t store well after their final fry. However, they prep beautifully. To prep tostones, fry them once and mash them. Then cool them and store them in an airtight container layered with parchment paper. Tostones will stay fresh in the fridge for up to 3 days and in the freezer for up to 3 months. Finally, thaw them, give them a quick dunk in salt water, and fry them again.

What Do I Do With Leftover Oil?

Cool the oil to room temperature and then strain it into a resealable air-tight container. You can store it for another day of fabulous Tostones making or use it for other recipes that require cooking oil. Try making our Coconut Chicken Strips With Sweet Chili Sauce, Turkey Meatballs, Sweet Potato Corn Cakes, or Chilaquiles.

Side shot of a hand dipping a toston in mayo-ketchup sauce.
Overhead shot of fried tostones in a black bowl with mayo-ketchup sauce in the middle of the bowl.
Print

Tostones

Tostones are the crispy, salty snack of your dreams! These slices of twice-fried green plantain are perfect for dipping and so easy to make.
Course Appetizer, Side Dish
Total Cost $4.42 recipe / $1.06 servving)
Prep Time 6 minutes
Cook Time 8 minutes
Soaking Time 1 minute
Total Time 15 minutes
Servings 4 servings
Calories 2118kcal

Ingredients

  • 4 cups cooking oil $2.79
  • 2 green plantain $1.38
  • 1/4 tsp garlic powder $0.03
  • 1 Tbsp vinegar $0.03
  • 1/8 tsp salt $0.01

Instructions

  • Fill a medium heavy-bottomed pot with cooking oil and place it over medium heat. Trim off both ends of the green plantain, then make three lengthwise cuts through the skin, each about two inches apart. Peel the skin off the plantains.
  • Slice the plantains into 1 1/2-inch thick rounds.
  • When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. When the plantain slices change in color from bone white to a golden yellow (about 3 to 4 minutes) remove them from the pot and drain them on a paper towel-lined plate.
  • Add about 4 inches of water to a bowl large enough to hold the plantains. Add the garlic powder and the vinegar to the water and mix. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate.
  • Add two sheets of parchment to your work surface and ready a heavy skillet. Place one slice of fried plantain on one sheet of parchment, then top it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Set aside and repeat with the remaining slices.
  • Turn the heat up on the oil. When the oil has reached 375°F, fry the plantains again, working in batches so the pot isn't crowded. Fry the tostones until golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt immediately. Serve with your favorite dipping sauce and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1g | Calories: 2118kcal | Carbohydrates: 33g | Protein: 1g | Fat: 224g | Sodium: 147mg | Fiber: 2g

How to Make X – Step by Step Photos

Overhead shot of green plantain being peeled on a wood cutting board.

Fill a medium heavy-bottomed pot with 4 cups of oil and place it over medium heat. Trim off the ends of 2 green plantains, then make three lengthwise cuts through the skin, each about two inches apart. Make them deep enough to cut through the 1/4 inch thick skin, but not so deep you cut the flesh. The skin doesn’t peel down like a banana. Instead, peel from the side, pushing the skin away from the flesh, using a spoon or butter knife to help start the process.

Overhead shot of slices of green plantain on a wood cutting board.

Discard the skin and slice the plantains into 1 1/2-inch thick rounds.

Overhead shot of slices of green plantain that have been fried once.

When the oil is at 350°F, add the sliced plantains, working in batches to not crowd the pot. If you do not own a fry thermometer, the oil is ready when a small piece of plantain sizzles softly when it hits the oil. Turn the plantain slices occasionally to ensure they fry evenly. When the plantain slices change in color from bone white to a golden yellow (about 3 to 4 minutes) remove them from the pot and drain them on a paper towel-lined plate.

Overhead shot of slices of fried green plantain soaking in a salt water bath.

Add about 4 inches of water to a bowl large enough to hold the plantains. Add 1/4 teaspoon garlic powder and 1/4 teaspoon vinegar to the water and mix. Soak the fried plantains for 1 minute and dry them on the paper towel-lined plate. (For my traditionalists, you can also dip the plantains for 10 to 15 seconds after they have been smashed, but I find the tostones can get water-logged doing it that way, causing the oil to bubble furiously and the tostones to break apart during the second fry. You do you!)

Overhead shot of smashed green plantain on white parchment paper.

Add two sheets of parchment to your work surface and ready a heavy skillet. Place one slice of fried plantain on one sheet of parchment and top it with the second piece of parchment. Use the heavy skillet to smash the plantain flat, about 1/4 inch thick. Set aside and repeat with the remaining slices.

Overhead shot of fried tostones on paper towel-lined plate.

Turn up the heat on the oil. When the oil has reached 375°F, carefully place the tostones in the frying oil, working in batches so the pot isn’t crowded. If you don’t own a thermometer, the oil is ready when a small piece of plantain bubbles furiously when it hits the oil. Fry the tostones until golden and crispy, about 3 minutes. Drain on the paper towel-lined plate and sprinkle with 1/8 teaspoon salt immediately. Serve with your favorite dipping sauce, and enjoy!

Side shot of hand dipping a fried toston in mayo-ketchup sauce.

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The post Tostones (Fried Green Plantain) appeared first on Budget Bytes.

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Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

Quick curries are my favorite kind of weeknight dinner because they’re incredibly flavorful, require very little effort, and the leftovers are even better the next day. Plus, that creamy curry sauce makes everything taste good, so you can pack them with all sorts of nutrient-dense goodies, like chickpeas and kale. So basically, what I’m trying to say is, you need to make these Coconut Curry Chickpeas ASAP!

Close up overhead view of a bowl full of coconut curry chickpeas with naan bread on the side.

What’s in Coconut Curry Chickpeas

You’ll only need a handful of ingredients to make this warm and hearty dish, most of which you can keep on hand for last-minute dinners. Here are the ingredients you’ll need to make coconut curry chickpeas:

  • Aromatics: onion, garlic, and ginger create a powerful flavor base for this dish.
  • Spices: Curry powder and cumin. If you want a hot curry, you can always add a bit of cayenne pepper, too!
  • Tomato sauce: a little bit of tomato sauce adds just the right amount of acidity to the dish to balance the creamy coconut.
  • Coconut milk: full-fat coconut milk gives the curry sauce a ton of body and provides a creamy base to balance the potent flavors of the spices and aromatics.
  • Chickpeas: Inexpensive chickpeas fill out this dish, providing tons of belly-filling power and good-for-you fiber.
  • Kale: kale adds a little more variety in texture, color, and flavor to this dish. If you’re not into kale, you can substitute with fresh spinach.

What Kind of Curry Powder to Use

Curry powders can vary quite a bit in flavor from brand to brand, so make sure you experiment to find one that you enjoy. I’ve never met a curry powder that I didn’t like, so I don’t have one particular brand to suggest, but you definitely want to make sure it’s fresh! Old spices that have been sitting in your pantry a while begin to lose flavor and become dull and bland with time.

You also have the option to use either hot or mild curry powder. If you enjoy spicy foods you can use a hot curry powder, OR simply add some crushed red pepper or cayenne pepper to the dish when adding the curry powder and cumin.

How to Serve Coconut Curry Chickpeas

This warm and saucy dish is great over rice, or crusty bread or naan for dipping. You definitely want some sort of starchy goodness to soak up all of that sauce! You can also experiment with topping your chickpeas with fresh cilantro or even a squeeze of lime. Something light and refreshing, like Creamy Cucumber Salad, would also pair nicely with these curry chickpeas.

Overhead view of a skillet full of coconut curry chickpeas with a wooden spoon.
Overhead view of a bowl full of coconut curry chickpeas with a piece of naan.
Print

Coconut Curry Chickpeas

Coconut Curry Chickpeas are flavorful and filling easy weeknight dinner packed with chickpeas, kale, and a flavorful creamy curry sauce!
Course Dinner, Main Course
Cuisine Indian
Total Cost $7.44 recipe / $1.86 serving
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 1.5 cups each
Calories 615kcal

Ingredients

  • 1 yellow onion $0.38
  • 2 cloves garlic $0.16
  • 1 tsp grated fresh ginger $0.10
  • 1.5 Tbsp curry powder $0.45
  • 1 tsp cumin $0.10
  • 2 15oz. cans chickpeas, drained $1.58
  • 1 8oz. can tomato sauce $0.50
  • 1 13.5oz. can full-fat coconut milk $2.99
  • 4 oz. chopped kale (about 3 cups) $0.75

Instructions

  • Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
  • Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
  • Drain the chickpeas, then add them to the skillet along with the tomato sauce and coconut milk. Stir everything to combine.
  • Turn the heat up to medium-high to bring the sauce up to a simmer. Once simmering, turn the heat back down to medium-low and allow the curry to continue to simmer for 15 minutes, stirring occasionally.
  • Add the kale and stir it into the sauce. Continue to cook and stir until the kale has wilted to your desired tenderness (I cook for about 5 minutes more). Finally, taste the curry and add salt to taste (about ½ tsp). Serve hot with rice or bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 615kcal | Carbohydrates: 73g | Protein: 23g | Fat: 29g | Sodium: 316mg | Fiber: 22g
Close up side view of a bowl full of coconut curry chickpeas.

How to Make Coconut Curry Chickpeas – Step by Step Photos

Diced onion, minced garlic, and grated ginger in a deep skillet.

Dice one yellow onion, mince two cloves of garlic, and grate about one teaspoon of fresh ginger. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onion is soft and translucent.

Spices added to the skillet with onions, garlic, and ginger.

Add 1.5 Tbsp curry powder and 1 tsp cumin to the skillet. Continue to stir and cook for about one minute more to toast the spices.

Chickpeas, tomato sauce, and coconut milk added to the skillet.

Drain two cans of chickpeas, then add them to the skillet along with 8 oz. tomato sauce and a 13.5 oz. can of coconut milk (full fat).

Simmered chickpeas in curry sauce.

Stir until everything is evenly combined, turn the heat up to medium-high, and allow the sauce to come up to a simmer. Once simmering, turn the heat down to medium-low and let it continue to simmer for 15 minutes, stirring occasionally.

Fresh kale added to the skillet.

Add 4 oz. (about three cups) of fresh chopped kale to the skillet. I buy the pre-chopped bagged kale to make this easier.

Finished coconut curry chickpeas with wilted kale.

Continue to cook and stir until the kale has wilted to your desired tenderness. I enjoy the kale with a bit more texture, so I only simmer for a few minutes more. Taste the curry and add salt to taste to help the flavors pop (about ½ tsp).

Finished skillet full of coconut curry chickpeas with naan and a wooden spoon.

The post Coconut Curry Chickpeas appeared first on Budget Bytes.

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Salmorejo

Salmorejo is a cold Spanish soup that’s delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread!

The post Salmorejo appeared first on Budget Bytes.

Salmorejo is a classic chilled Spanish soup that’s delicious, creamy, and a fabulous way to use up summer tomatoes and day-old bread! I had it for the first time in Barcelona and was hooked as soon as I tasted its tangy, velvety perfection. Because it’s an absolute breeze to put together and incredibly elegant, this Salmorejo recipe is often my first choice when throwing a summer dinner party, especially when I don’t want to spend loads of money or any time in a sweltering kitchen.

Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.

What Is Salmorejo?

Salmorejo is a traditional cold tomato soup from Spain. Traditionally, Salmorejo is garnished with a simple drizzle of olive oil but it can also be garnished with chopped hard-boiled eggs and ham. If you want to keep things plant-based, it’s also wonderful when garnished with diced strawberries, watermelon, and fresh summer basil. You can also garnish with chopped fresh zucchini and summer squash with Italian parsley.

What Is The Difference Between Gazpacho and Salmorejo?

Like Gazpacho, Salmorejo is made with ripe tomatoes, garlic, and olive oil. The big difference is that the tomatoes are blended with day-old bread and then strained, giving this cold summer soup a velvety body and silky mouthfeel.

Ingredients For Salmorejo

It’s hilarious how excited I am to share this recipe with you! I love it so much I’m making 350 portions this coming week for a fancy food festival in Portland. Since the soup has just a few ingredients, you’ll want to make sure you get the best you can afford. Here’s what you’ll need to make Salmorejo:

  • Tomatoes – are the base of this cold summer soup. Any tomato will do as long as it is flavorful and ripe. To create depth, I often blend different types like grape, cherry, plum, heirloom, and beefsteak tomatoes. I don’t recommend making this recipe if you don’t like tomatoes.
  • Day-Old Crusty White Bread – adds body and texture to the soup. Use a Baguette, Ciabatta, Boule, or a Country Loaf. Don’t use sliced white or wheat bread, as the dough’s preservatives and stabilizers will make the soup gummy. If your bread is fresh, remove the crust, chop it into large cubes, put it in a sheet pan, and dry it in a 250°F oven for ten to fifteen minutes or until it hardens.
  • Olive Oil -helps flavor the soup and creates its signature velvety mouth feel. If you don’t like how your olive oil tastes by itself, don’t use it in this recipe. With so few ingredients, there won’t be any way to mask the flavor. You can get fabulous olive oil at the grocery store on a budget. Just know what to look for: cold-pressed, extra-virgin, and packaged in a dark glass container or, better yet, a metal container. California Olive Ranch, Trader Joe’s, 365, Simple Truth, and Bertolli are wonderful budget-friendly choices.
  • Vinegar – Adds a hit of acidity. Use rounder, softer vinegar like sherry, red wine, or apple cider. If your tomatoes are very tangy and acidic then skip the vinegar.
  • Garlic – Adds loads of intense flavor. If you don’t like garlic, you can skip it, though the soup will taste flat. Try blending a tablespoon of raw onion into the soup instead.
Side shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles with a black spoon coming out of it.

Tips For Making Salmorejo

  1. Use ripe tomatoes. The riper the tomatoes, the sweeter and more flavorful the soup will be. Ripe tomatoes are fragrant, heavy for their size, and have firm flesh with a little give.
  2. Use day-old bread. Fresh bread will make your soup gummy, so dry it in a 250°F oven if necessary.
  3. Don’t over-blend the soup, which will make it gummy. 
  4. Experiment with different garnishes. While a simple drizzle of olive oil or hard-boiled eggs and chopped ham are traditional, try garnishing with other summer produce. Salmorejo pairs well with strawberries, watermelon, avocado, zucchini, summer squash, bell peppers, and fresh herbs like basil, parsley, cilantro, and thyme. Get creative and have fun!

What To Serve With Salmorejo

Salmorejo is incredible served with light summer salads like Creamy Cucumber Salad, Summer Sweet Corn Salad, and Panzanella. You can also serve it with heartier dishes like Tortellini Salad, Pasta Primavera, or Bruschetta Pasta.

How To Store Salmorejo

Store salmorejo in an air-tight container in the refrigerator for up to 3 days. You can freeze salmorejo, but it will dull the flavor a touch. While it will keep for up to 6 months in the freezer, the longer it’s frozen, the more flavor it loses. The components will separate during freezing, so blend again before serving. Do not heat the soup to thaw it. Leave it on the counter or thaw for no more than two hours or let it thaw overnight in the fridge.

Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.
Overhead shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles.
Print

Salmorejo

Salmorejo is a cold Spanish soup that's delicious, creamy, easy to make, and a great way to use up summer tomatoes and day-old bread! On a hot summer day, it's pure tangy, velvety, perfection.
Course Appetizer, Dinner, Lunch
Cuisine Spanish
Total Cost ($9.78 recipe / $1.22 serving)
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 cups
Calories 216kcal

Ingredients

  • 3 lps tomatoes $6.57
  • 1/4 cup extra-virgin olive oil $0.72
  • 1 lb crusty white bread $2.00
  • 3 cloves garlic $0.24
  • 1 Tbsp apple cider vinegar $0.06
  • 1/2 cup water $0.00
  • 1/4 tsp salt $0.01
  • 1 Tbsp extra-virgin olive oil (optional garnish) $0.18

Instructions

  • Core the tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop the garlic cloves. Add the vinegar to the water. Remove the crust from the bread and cut into large cubes.
  • Place the water, tomatoes, garlic, and bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.
  • With the blender on low speed, slowly drizzle in the olive oil, then season with salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.
  • Strain the soup through a fine mesh sieve before plating. Use the back of a ladle to make quick work of it. Discard solids in the sieve.
  • Garnish with a drizzle of olive oil and get ready to enjoy your new favorite summer soup!

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Sodium: 415mg | Fiber: 1g

How to Make Salmorejo – Step by Step Photos

Overhead shot of Salmorejo's main ingredients: chopped fresh tomato, chopped day-old bread, and water, on a wood cutting board.

Core 3 pounds of tomatoes by cutting them in quarters and removing the hard white center. Then chop them roughly. Roughly chop 2 large garlic cloves. Add 1 tablespoon of vinegar to 1/2 cup of water. Remove the crust from the pound of crusty white bread and cut it into large cubes. If it’s fresh bread, toast the cubes in a 250°F oven for 10 to 15 minutes or until it hardens.

Overhead shot of Salmorejo ingredients topped with cubed bread in a blender jar.

Place the vinegar water, chopped tomatoes, chopped garlic, and cubed bread in a blender. Puree until smooth. Do not over-blend, as it will create a gummy texture. If working with a smaller blender, divide the ingredients in half and blend in batches.

Overhead shot of olive oil being drizzled into a blender jar full of pureed tomato and bread.

With the blender on low speed, slowly drizzle in the 1/4 cup of olive oil, then season with 1/4 teaspoon of salt. Blend for a second or two and, if necessary, add more salt to taste. Cover and chill the soup in the refrigerator for at least 30 minutes before serving.

Overhead shot of a hand using a gray ladle to push Salmorejo through a fine mesh sieve with a black handle into a white bowl.

Strain the soup through a fine mesh sieve and into a large bowl before plating. Use the back of a ladle to make quick work of it. Discard the solids in the sieve.

Side shot of a white bowl of Salmorejo garnished with a drizzle of olive oil, chopped hard-boiled eggs, and crispy ham crumbles with a black spoon coming out of it.

Finally, plate the Salmorejo, garnish with a drizzle of the remaining tablespoon of olive oil, and get ready to enjoy your new favorite summer soup! It’s optional, but I love to also garnish my Salmorejo with a chopped, hard-boiled egg and sliced ham. You can also garnish with chopped fresh summer produce like bell peppers, zucchini, strawberries, watermelon, and fresh herbs like basil and Italian parsley.

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The post Salmorejo appeared first on Budget Bytes.

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