Flavorful Venezuelan Tostones with Queso Fresco and Avocado Salsa
These traditional Venezuelan tostones are double-fried plantain slices that are irresistibly crispy. Paired with creamy queso fresco and a savory avocado salsa, they make for an enticing appetizer or
Preparation
Get these tasks done before you start cooking.
Preparing the Tostones
- 1
Slice the plantains
Peel the plantains and slice them into 1-inch thick pieces.
- 2
Heat the oil
Heat oil in a deep pan over medium heat.
Tip: Ensure the oil is hot enough before adding the plantains to avoid sogginess.
- 3
Fry the plantains briefly
Fry the plantain slices until golden, about 2 minutes on each side.
Preparing the Avocado Salsa
- 1
Combine ingredients
In a bowl, combine diced avocados, red onion, tomato, and lime juice.
- 2
Season
Season with salt and pepper to taste.
- 3
Mix gently
Stir gently to mix the salsa without mashing the avocados.
How to Make Flavorful Venezuelan Tostones with Queso Fresco and Avocado Salsa
Total time: 1 h · Yields 4 servings
- 1
First Frying
Fry the plantain slices briefly to cook them through.
- 2
Smashing
Gently flatten the fried plantain slices for crispy edges.
- 3
Second Frying
Fry again until crisp and golden brown.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Can I make this ahead?
The avocado salsa should be made fresh, but you can prepare the plantains a few hours in advance and refry them just before serving.
What can I use instead of queso fresco?
Feta cheese can be a good substitute for queso fresco.
Can I bake the tostones instead of frying?
Yes, you can bake them at 400°F until golden, but they won't be as crispy as fried.
Are there vegan options for queso fresco?
Yes, you can use crumbled tofu or a plant-based soft cheese instead.
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