Dominican Fried Salami and Tostones
Crispy on the outside and juicy inside, Dominican fried salami with tostones is a true Dominican comfort food classic. Served with a creamy dip, it’s perfect for breakfast as part of Los Tres Golpes or as an anytime snack.
What Is Dominican Fried Salami?
Dominican fried salami is fried until golden and crispy, commonly served for breakfast with eggs and creamy mangú, or enjoyed on its own as a simple snack. It’s easy to find at Latin grocery stores or Dominican shops, often labeled Salami Dominicano or Salchichón Dominicano.
Ingredients for Dominican Fried Salami with Tostones
For the Salami: Dominican-style salami, sliced and fried until crispy.
For the Tostones: Green plantains, peeled, sliced, twice-fried, and seasoned with garlic and salt.
For Serving: Lime wedges and an optional mayo-ketchup dipping sauce.
How To Make Fried Dominican Salami
First, slice your salami or use pre-cut slices. Then, cut them about a quarter of an inch thick so they get crispy outside and stay tender inside.
Next, pat them dry, then fry in hot oil. They cook fast, about 6 minutes. Once golden and crisp, drain on a paper towel. That’s it, easy and tasty.
How To Make Tostones
Tostones are twice-fried green plantains, crispy, golden, and perfect with fried salami. Fry the slices once, flatten them, then fry again until crunchy. They’re quick, easy, and amazing, whether paired with spicy seasoning or a dipping sauce.
💛 These refreshing Dominican drinks are some of my favorites. From creamy Morir Soñando and Jugo de Avena to vibrant Jugo de Remolacha y Naranja and Jugo de Pera Piña, they’re perfect for cooling down with any meal.
Keesha’s Tips & Tricks
- Slice That Salami Right: ¼-inch slices stay juicy inside and crisp outside.
- Fry in Batches: I fry in small batches so everything stays crisp and golden.
- Season While Hot: Sprinkle the tostones with salt as soon as they come out of the oil so it sticks and adds maximum flavor.
How to Store Dominican Fried Salami and Tostones
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan or oven to bring back the crispiness.
FAQs about Fried Salami and Tostones
More Delicious Recipes
For a full Dominican spread, try my Pollo Guisado Dominicano, the hearty Dominican Asopao de Camarones, or the creamy Dominican-style Ensalada Rusa, along with Dominican Spaghetti with Salami, all perfect for sharing.
Dominican Fried Salami With Tostones – An Authentic Easy Recipe
Ingredients
Tomato dipping sauce
- 1 large tomato, chopped
- 2 garlic cloves, peeled and crushed
- 2 tsp olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the fried Dominican salami
- 1 Dominican salami
- 1-2 tbsp olive oil
For the tostones
- 4 unripe (green) plantains
- Frying oil
- Sea salt flakes, to taste
- Freshly ground black pepper (optional), to taste
Instructions
For the dipping sauce
- We start with the dipping sauce because it can be stored for later use.
- Simply combine all of the ingredients in a blender and blitz until you have a uniform mixture.
- You can strain it to remove any fibrous pieces, but I like the sauce as is.
For the Dominican fried salami
- To start, slice the salami log into 1/4-inch slices. You can make as many or as little as you want.
- Once sliced, pat the pieces dry to ensure they don't have any excess moisture on them. Set them aside.
- Heat some olive oil in a frying pan over medium-high heat.
- Once heated, add your salami slices to the pan. Leave them to fry for roughly 2-3 minutes or until they become crispy and beautifully browned.
- Flip the pieces over and leave them to fry for another 2-3 minutes or until they are browned.
- When you are with how they have fried, remove them from the heat and drain the excess oil on pieces of paper towel.
- Repeat until all your slices are completely fried.
For the tostones
- To make the tostones, start by slicing your unripe (green)plantain into 1/2-inch slices.
- Fill a medium to a large pot with about an inch of frying oil. Heat the oil until it reaches a temperature of roughly 360ºF (180ºC).
- Once the oil is ready, add the plantain slices and allow them to fry for about 5 minutes. They should become crisp and a light golden color.
- When the initial cooking time has elapsed, remove them from the oil and place them on a flat surface (plate or cutting board).
- Flatten the pieces with the bottom of a flat cup or plate. Traditionally, you should use a tostonera.
- After your plantain slices have been flattened, you can place them back in the hot oil and leave them to fry again for roughly 5 minutes. Turn them over after about 2 1/2 minutes so the other side can fry as well.
- Your tostones are ready when they are bright golden brown. Remove them from the oil and drain them on paper towel.
- Sprinkle some salt and pepper over them and serve them immediately with your fried Dominican salami and tomato dipping sauce.
