Quesitos ~ Vegan (Puerto Rican Cream Cheese Pastry)

January 28, 20245 Comments

Quesitos ~ Vegan & Puerto Rican
vegan ~ dairy-free

Makes: 12
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Quesitos ~ Sweet, Simple, Luxurious.

My my my, here is another Puerto Rican dessert/pastry for you to try. So good! These Quesitos are delightfully vegan. Like Donuts or Danishes, Quesitos complement coffee or tea perfectly. These are so quick to make, about ten to fifteen minutes to prep and twenty minutes to bake. They also make a nice after dinner treat.
Quesitos are a popular dessert in Puerto Rican bakeries; they have such a nostalgic quality about them too. This treat has the perfect balance of sweet and salty. I certainly use Tofutti’s cream cheese in so many recipes, but I prefer Mikoyo’s for this recipe. Mikoyo’s has the perfect saltiness that really holds up to the sweetness, offering a perfect balance. This cream cheese also has a wonderfully fluffy texture. The soft texture of Miyoko’s takes this delicate pastry to the next level.
There are so many variations of Quesitos, some have a glaze made with sugar/corn syrup or are topped with powdered sugar or honey. I know honey is a hot topic for vegans, but if you are a vegan who eats honey – be sure to buy your honey locally.
The simplicity of this Puerto Rican cream cheese pastry is sure to satisfy.
Estilo Boricua ~ Enjoy!

Check out Vegan Rescue on Instagram (@veganrescue) for a video of this recipe ~ Remember to Like/Share/Follow.

Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)

Directions:
-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise. -See pictures below.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.

Puerto Rican Vegan Quesitos

Makes: 12
Total Time: 40 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
1 (17.3 oz) Package Puff Pastry (contains 2 sheets)
1 (8oz container) Vegan Cream Cheese (I use Miyoko’s)
1/4 Cup Raw Cane Sugar
1/4 Cup Raw Honey/Agave (or Glaze-Corn Syrup/Sugar)

Directions:
-In-Pre-heat oven to 400 degrees F.
-Remove thawed puff pastry from wrapper onto a lightly floured surface or onto parchment paper. The package I use comes with two sheets (I use both in this recipe).
-Lightly flour pastry sheet and roll out into a thin sheet. I will typically do a few passes with the rolling pin to bring the thickness down about half.
-Cut the sheet into thirds, then cut each third into half. Makes six pieces per sheet. This recipe makes twelve in total.
-Towards the base of the cut pastry, add about a tablespoon of cream cheese lengthwise. Note: Since I’m using Miyoko’s cream cheese, which is a bit softer, I typically score the cream cheese in the container to be sure I end up with even portions. If you are using a firmer cream cheese you can empty the container and cut it into twelve even portions for the filling.
-Beside the cream cheese (towards the center of the cut pastry), add about one teaspoon of raw cane sugar lengthwise.
-Fold up the base over top of the cream cheese/sugar and roll up, folding the sides along the way.
-Line a large baking sheet with parchment paper.
-Place rolled Quesitos on lined baking sheet. Bake at 400°F for 20 minutes.
-Allow Quesitos to cool for about 5-10 minutes. -Then add about a teaspoon of glaze to the top of each Quesito, whether using honey/agave or a sugar glaze.
-Enjoy! The Quesitos should still be nice and warm.

Sopa de Fideo sin Carne (Vegetable Noodle Soup)

September 17, 2023Leave a comment

Sopa de Fideo sin Carne (Vegetable Noodle Soup)
vegan ~ gluten-free ~ dairy-free ~ soy-free

Serves: 8-10
Total Time: 45 minutes to hour
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Hearty, Flavorful and Comforting.

Traditionally, Sopa de Fideo is a Puerto Rican Chicken Noodle Soup. This vegan/vegetarian version is instead a vegetable noodle soup and is truly a bowl of comfort. I typically enjoy diced tomatoes in most of my soup recipes but didn’t want the chunks of tomatoes here. So, for this recipe I instead used crushed tomatoes. The crushed tomatoes create a thick base for this soup and pairs well with the noodles and corn. This soup is extremely hearty and the perfect meal for a cool day. Additionally, the Puerto Rican flavors with the sofrito, sazón, and cilantro adds such a depth of flavor. The lime here will also excite your taste buds. It is almost soup season folks – can’t wait.
Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion, diced/chopped
3 Stalks of Celery, sliced
3-4 Garlic cloves, minced
3 Carrots, sliced
3 Potatoes, cubed
2 pieces of Corn on the Cob, cut into 4-5 pieces (husk removed-shucked)
1 Tsp Crushed Red Pepper Flakes
1 (28oz can) Crushed Tomatoes
2-3 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Packet/Envelop of Sazón
1/4 Cup Fresh Sofrito or 1 Packet/Envelop of Dried Sofrito
3 Bay Leaves
1/2 Bunch/Handful of Fresh Cilantro
2 Quarts of Vegetable Broth + additional water if a thinner consistency is desired).
4 oz of Fideos (thin pasta)
1 Lime, sliced in half

Directions:
-In a large pot, heat olive oil over medium-high heat. Add onions, celery, and garlic. Heat for about 1 to 2 minutes stirring occasionally. Onions will become translucent.
-Add crushed red pepper flakes and carrots, then continue to stir and heat for another minute.
-To the mixture, add potatoes, crushed tomatoes, half of the cilantro, and all the remaining seasonings (salt/pepper/sazón, sofrito and bay leaves). Stir for 1 to 2 minutes before adding the vegetable broth.
-Bring to a slow boil and cook for about 15 minutes.
-Add corn and cook for another 10 minutes.
-Stir in remaining cilantro, the whole lime and fideos (pasta) and cook for another five minutes to finish.
-Enjoy!

Sopa de Fideos/Vegetable Noodle Soup

Serves: 8 to 10
Cook Time: 45 minutes to an hour
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Ingredients:
2 Tbsp Extra Virgin Olive Oil
1 Large Sweet Onion, diced/chopped
3 Stalks of Celery, sliced
3-4 Garlic cloves, minced
3 Carrots, sliced
3 Potatoes, cubed
2 pieces of Corn on the Cob, cut into 4-5 pieces (husk removed-shucked)
1 Tsp Crushed Red Pepper Flakes
1 (28oz can) Crushed Tomatoes
2-3 Tsp Salt
1/2 Tsp Ground Black Pepper
1 Packet/Envelop of Sazón
1/4 Cup Fresh Sofrito or 1 Packet/Envelop of Dried Sofrito
3 Bay Leaves
1/2 Bunch/Handful of Fresh Cilantro
2 Quarts of Vegetable Broth + additional water if a thinner consistency is desired).
4 oz of Fideos (thin pasta)
1 Lime, sliced in half

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

August 10, 2023August 10, 2023Leave a comment

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks)

Sorullitos are a quick cornmeal-based treat. These are perfect as a side, appetizer or even breakfast. My favorite way to eat these are served up next to white rice with beans (habichuelas guisadas). They are the best with ketchupmayo as a dipping sauce. *I ran out of Vegenaise earlier this week… so no ketchupmayo today. ☹
Full disclosure our cupboards/pantry were looking kinda bare. I definitely needed to hit the store and re-stock, but just hadn’t had a chance the last few days. So, I opened the pantry and saw the cornmeal staring back at me. Nostalgia immediately hit me. There were some hard times growing up, but we never knew it. My mother always cooked and found a way to create something spectacular for dinner like a superhero.

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Directions:
-In a medium or large pot bring water to boil and add salt/vegan butter.
-Reduce heat to low and add cornmeal, maple syrup, and nutritional yeast. Stir to combine.
-Continue stirring mixture for about 4-5 minutes, until the mixture forms a dough-like ball.
-Set the mixture aside to allow it to cool to the touch.
-Next, grab a small handful of the mixture (about 2 tablespoons) into your hand to form the sticks. You can also grab a piece of parchment paper and roll into a cigar shape.
-In a frying pan, heat oil for frying. Add corn sticks and fry for a couple of minutes on each side.
-Enjoy!

Note: Maple Syrup can be swapped for sugar, which I would add during the boiling water step.

(Sorullos_Puerto Rican Corn Fritters/Corn Sticks)

Time: 20 minutes
Difficulty: Easy
Print

Sorullos o Sorullitos de Maíz (Puerto Rican Corn Sticks) ~Vegan and Gluten-Free
Credit/Author: Vegan Rescue/ Jessica Williams
Makes about 22-24 sticks

Ingredients:
2 Cups Water
1 Tbsp Vegan Butter (Earth Balance)
1 1/2 Cups Finely Ground Yellow Cornmeal
2 Tbsp Maple Syrup
1 Tsp Salt
3 Tbsp Nutritional Yeast, optional
Oil for frying

Limber (de Coco) ~ Puerto Rican Coconut Icy

July 16, 2023July 16, 2023Leave a comment

Limber (de Coco) ~ Coconut Icy (Puerto Rican-style)

Makes 10 (10oz) cups
(Dairy-Free, Gluten-Free, Soy-Free, Vegan)

Whew! We have been in a serious heat wave out here in PA. Hot and humid, very suffocating. I immediately thought of this icy treat, to beat the heat. Limber is a Puerto Rican icy made in various flavors. My all-time favorite flavors of Limber are Mango, Coconut (Coco), Tamarind (Tamarindo), and Peanut Butter (Maní).
I appreciate the simplicity of this recipe; it is truly effortless. Far from high maintenance…it speaks my language of basic and no frills. No popsicle sticks or pouring into molds required. Just blend/mix, pour and freeze.
Taste the culture with this frozen treat.
Enjoy!

Island folklore tells that the name “Limber” was derived from a mispronunciation of Charles Lindbergh’s last name by locals. “Lindbergh = Limber.”

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
-Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Limber de Coco/ Coconut Icy

Time: 15 minutes plus freezing time
Difficulty: Easy
Print

Serves: 10 (10oz cups)
Author/Credit: Vegan Rescue/Jessica Williams

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Corn Fritters with Mayoketchup Sauce

July 21, 2015July 22, 201513 Comments

Corn Fritters with Mayoketchup Sauce
(Serves 4-6) – Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)

The kids are visiting family this week. They love to squeeze in a few weeks in the summer visiting family but then we are left missing them. 😦 Typically when it is just Seth and I, we can very quickly fall into the routine of rice and beans for dinner…every day! Just as we are creatures of habit…I made a bag of Black Eyed Peas and a pot of brown rice. I prepared corn fritters to add with the rice and beans.
Originally I wanted to make and share this recipe last week on National Corn Fritter day (07/16). I missed it so I’ll share it today – National Junk Food Day, I don’t quite count this as junk food…although it is fried.
These Corn Fritters are fluffy, slightly sweet and scrumptious. While thinking of a sauce to pair with the fritters I had a nostalgic moment. Mommy frequently made Sorullos (Sorullitos) [I’ll share this recipe one day soon] when we were kids – these are basically a Puerto Rican style corn fritter sticks made from corn meal – typically an appetizer or side and ALWAYS served with Mayoketchup (which is exactly what it sounds like, lol). Please try this tasty treat. Enjoy!

Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.

-Add Soymilk and thawed Corn, stir to combine.

-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.

-Cook until golden – about 5-6 minutes, flipping halfway through cooking.

-Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional
-Stir together all ingredients to combine. Refrigerate any unused sauce.

Vegan Corn Fritters with Mayoketchup

Servings: 4-6 ~ Vegan, Dairy-Free, Gluten-Free (use GF AP Flour)
Time: 20mins
Difficulty: Easy
Print

Ingredients:
1 (16oz Pkg) Frozen Corn, thawed (3 Cups)
1 Cup All Purpose Flour
½ Tbsp Baking Powder
2 Tsp Potato Starch
1 Tbsp Sugar
¼ Tsp Cayenne Pepper
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Cream of Tartar
¾ Cup Non-Dairy Milk (Soymilk)
Oil for Frying

Directions:
-Heat oil (Vegetable or Canola) to 365-370 degrees.
-Combine all dry ingredients – whisk together to combine.
-Add Soymilk and thawed Corn, stir to combine.
-Drop Corn Fritter batter into hot oil. – I use a small cookie scoop to evenly scoop and drop the batter in.
-Cook until golden – about 5-6 minutes, flipping halfway through cooking. Remove and drain on a paper towel. Enjoy!

Mayoketcup Sauce
1/3 Cup Vegenaise
1/3 Cup Ketchup
1 Garlic Clove, minced
¼ Tsp Sriracha, optional

-Stir together all ingredients to combine. Refrigerate any unused sauce.

Lentils and Calabaza – Soup/Stew

May 13, 2015May 25, 2015Leave a comment

Lentils and Calabaza – Soup/Stew
(Serves 8-10) – Vegan, Gluten-Free, Soy-Free

A few days after coming back from vacation I realized how bare my cupboards were. So I made a soup, it’s my ‘go to’ when I have minimal ingredients or leftovers. Since soup is so simple to make. On Mother’s day my mom was over my aunt’s house, so that is where I made my stop to visit. Just before leaving, my aunt gave me some Calabaza (pumpkin-like squash – tastes similar to butternut squash) that she grew in her garden. Best part was that she already had prepared it – chopped up and frozen, ready for use in freezer bags. She said that she had so many so she gave me at least 3 freezer bags worth, yay! Free food. 🙂 Since I’m not yet ready to venture out to the supermarket I see what else I can find in the pantry and fridge for soup. I’ll list the ingredients just keep in mind that its not an exact recipe since it felt like I was just dumping ingredients as I went 🙂 . This is literally all I had left; I didn’t even have an onion. The Calabaza just broke down during cooking and made the soup very creamy. If you try and make this one, you can add more water if you want more of a soupy soup. All of us really enjoyed this, as is, thick and stew like; it was very hearty. I ate it straight up just in a cup. The kids enjoyed their serving over rice. People say when life gives you lemons – make lemonade. I say when life leaves your cupboards bare – make soup. Enjoy!

Lentils and Calabaza – Soup/Stew

Servings: 8-10 ~ Vegan, Gluten-Free, Soy-Free
Difficulty: easy
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Credit: VeganRescue.com

Ingredients:
2-3 Tbsp Canola Oil (or Extra Virgin Olive Oil – I was even out of Olive Oil, sheesh)
3 Russet Potatoes, peeled & chopped
3 Carrots, peeled & chopped
3 Garlic Cloves, chopped
1 (14.5oz) Can of Petite Diced Tomatoes
2-3 Cups Calabaza
1lb dry Brown Lentils, picked thru and rinsed
10 Cups Water
Salt/Pepper/Cayenne Pepper/Celery Seed/Garlic Powder/Oregano to Taste
5-6 Lacinato Kale, stem removed/chopped

Directions:
-Heat Oil in large pot over medium-high heat. Add the Potatoes and Carrots; let them go for about 3-5 minutes. Add Garlic and continue to cook for another minute.
-Stir in Tomatoes and Calabaza (see note above – Calabaza tastes similar to a butternut squash. It’s a squash – like a pumpkin). Continue cooking for another 2-3 minutes then add Lentils and Water.
-Bring to boil. Cover then reduce heat to simmer for about 30-45 minutes until Lentils are cooked. (I cooked for 45 minutes for creamy perfection).
-Add Seasoning to Taste. Then stir in chopped Kale. I let this stand for about 10 minutes before serving. (One it would be too hot to eat right away anyway and Two it allows some heat to get thru the Kale without killing the darn thing during the cooking process. That’s why I add it last). I do the same with spinach and over veggies a lot in soup too.
(I used about 2 Tsp Celery Seed, Cayenne Pepper depends on how much heat you enjoy. Also, if you have Goya Adobo Seasoning that would probably work great here instead of individually adding Pepper, Oregano, Garlic powder etc. or even an Italian seasoning would be nice).

Mofongo (Fried Plantain Dish)

March 20, 20153 Comments

Mofongo (Fried Plantain Dish)
(Serves 4) – Vegan / Gluten-Free (using GF Panko or omit)

Vegan Mofongo with Coconut Bacon

Mofongo is another classic Puerto Rican dish made with plantains and typically made with Chicharrón (Fried Pork Skins aka Pork Rinds). I’ve never had chicharrónes, so I can’t say that I know what they taste, which means I’ve never had Mofongo in its traditional form with pork. Mofongo is typically also made using a pilón (wooden mortar and pestle). Since I realize not many people may own a pilón, let alone know what it is, this recipe is made without using one. However, if you have one use it, since a pilón is made of wood over time it absorbs the flavors of the ingredients that have been prepared in it over the years (mashed garlic, olive oil etc.) this in turn will enhance the flavor of your dish. Have you ever chopped up garlic on your wood cutting board, and then washed it and it still smelled like garlic afterwards – similar concept. Since this version is already omitting the pork and not using a pilón either, I wanted to maintain the concept. You can surely just mash everything up in a bowl instead of the cutting board, however, since I took the time to make the garlic into a paste I want to be sure to incorporate all that flavor from the cutting board so I mash the plantains first on my cutting board into the garlic before transferring into a bowl to combine the remaining ingredients. I absolutely love how garlicky this recipe is.

Ingredients:
Tostones (Prepared using 4 Plantains)
2 Cups Coconut Bacon, see recipe
9 Garlic Cloves, mashed
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Salt
1 Cup Vegetable Broth
1/3 Cup Panko Bread Crumbs + 1 Tsp Liquid Smoke, Optional

Directions:
-Prepare Tostones – see recipe here.
-If using pilón – mash garlic, olive oil and salt then add Tostones (about 6-8 per person).

-Without a pilón – begin by chopping garlic on cutting board, once chopped add olive oil and salt and continue mashing into a paste. Continue passing your knife in a dragging motion.

-Divide garlic evenly on cutting board. With a potato masher begin mashing tostones into garlic (about 6-8 pieces per person).

-Once mashed transfer to bowl and combine with remaining ingredients. I divide up evenly, for example ¼ cup broth per.
-Toast panko over medium heat in a dry pan for a couple minutes until lightly toasted, fold into mofongo mixture.

-Remove from bowl and form into a ball, serve as a side or main entrée.

Variation:
-Instead of using completed flattened tostones. Fry plantains 1-inch pieces about 7 minutes on each side and mash/incorporate from there with remaining ingredients.

-Once all ingredients have been incorporated you can fry a second time the completed mofongo ball for a couple minutes.

Puerto Rican Tostones (Twice Fried Plantains)

March 19, 2015March 19, 20151 Comment

Puerto Rican Tostones (Twice Fried Plantains)
(Serves 4-6 but can be easily multiplied or divided) – Vegan / Gluten-Free / Soy-Free

Tostones are a classic Latin dish and they are so simple to make. They are twice fried plantains and can be served as a side item or as an appetizer/snack. I enjoy these straight up with salt/garlic powder but the kids enjoy them with ketchup similar to french fries. They are crunchy on the outside and soft in the middle.
Although my mother may not realize, I was a bit of a sponge growing up and have many fond memories of our food, culture and traditions. I learned a tremendous amount from her and now enjoy making and veganizing a lot of my favorite childhood dishes.

Ingredients:

4 Green Plantains (depends on serving size)
Oil for Frying – Canola/Vegetable
6-8 Cups of warm water (does not have to be an exact measurement), divided
1-2 Tsp Garlic Powder
2-4 Tsp Salt, divided
(Garlic Powder/Salt do not have to be an exact measurement in this recipe, they are used to sprinkle/toss after frying).

Directions:
-Peel plantains: cut off ends and then cut a slit lengthwise down the plantain and remove the skin.

– Heat Oil over medium heat so its ready when it’s fry time. Oil should be about an inch from the bottom – it should come up about halfway up the plantains when they are added.
-Fill a bowl with about 4 cups of warm salted water.
-Cut into 1-inch pieces. -Add the cut pieces to the water as you go until all the plantains have been cut. This prevents oxidation while you continue to prepare. Note: Water measurement does not have to be exact it should be enough to cover.

-Drain water and dry pieces completely before frying.

-Fry plantains about 6 minutes total – about 3 minutes on each side, flipping halfway.

-Remove plantains and drain on a paper towel.
-Press plantain pieces.

You can use a tostonera (plantain press – pictured above) or mom’s tried and true way of a simple brown paper bag. Just rip off a large piece and press by hand – the bag will also absorb excess oil. Set aside once they are all flattened.

-Re-fill bowl with warm water. Quickly dip each piece into water before dropping back in oil for 2^nd fry. (Do not let them sit or soak in the water in this step, as they will get soggy). Just a quick dip before frying again will make them crispier.

-Fry for another 1-2 minutes on each side until they are crispy and golden.
-Remove from oil, drain and sprinkle/toss in salt and garlic powder immediately. Serve warm. Enjoy!