Frito con Salami [Video+Recipe] Tostones with Dominican Salami

Learn how to make Tostones con salami frito – or Fritos con salami – and combine these two favorites in this filling snack for the ultimate Dominican brunch.

Course Snack

Cuisine Dominican, Latino

Keyword frito con salami y queso, salami con tostones, tostones con queso, tostones con salami y queso

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 849kcal

Author Clara Gonzalez

Ingredients

To make salami frito

1 pound Dominican salami
1 cup oil for frying

To make tostones (fritos verdes)

2 plantain (green, unripe)
½ cup vegetable oil
1 tablespoon salt (or more, to taste)

Dip

1 tomato chopped
4 sprigs parsley
1 clove garlic
¼ teaspoons pepper (freshly-cracked, or ground)
1 tablespoon olive oil

Instructions

1. Fry salami

Heat the oil in a skillet over medium-high heat. Fry the salami slices on both sides until lightly browned and the edges are darker.
Let them rest on a paper towel to absorb excess oil while you make the tostones.

2. Peel the plantains

Peel the plantains (see how to) and cut into 1 inch [2.5 cm] thick slices.

3. Make fritos verdes

To fry the tostones, heat the oil over medium heat in a small saucepan, and fry the plantains till light golden (about 5 mins).
Flatten the plantains using a tostonera (Amazon affiliate link) to about ¼" [0.5 cm] (I prefer thin tostones as they are crispier and stay so longer). You can also use the bottom of a big jar and press on a cutting table if you don't have a tostonera.
Fry the plantains again until they turn golden yellow on both sides (about 5 minutes).
Sprinkle with salt to taste and serve immediately. Best served freshly fried.

2. Make dipping sauce (optional)

Pulse all the ingredients (tomato, parsley, garlic, pepper, olive oil) until thoroughly blended but not liquefied.

Video

Notes

My favorite tip to make crispy tostones is to flatten them as thinly as possible; this will keep them crispy longer, too.

Nutrition