Dominican Fried Salami With Tostones - An Authentic Easy Recipe
Today's Dominican fried salami with tostones recipe is packed with delicious, natural flavors. It is super filling and the perfect way to kick off a busy day!
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.
Nutrition
Calories: 338kcalCarbohydrates: 67gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 2mgSodium: 56mgPotassium: 859mgFiber: 4gSugar: 5gVitamin A: 256IUVitamin C: 41mgCalcium: 10mgIron: 2mg
Tried this recipe?Let me know how it was!