{"id":17597,"date":"2023-09-01T10:20:40","date_gmt":"2023-09-01T14:20:40","guid":{"rendered":"https:\/\/mgdining.com\/foxcroft\/?p=17597"},"modified":"2023-09-01T17:28:31","modified_gmt":"2023-09-01T21:28:31","slug":"crispy-salted-tostones-caribbean","status":"publish","type":"post","link":"https:\/\/mgdining.com\/foxcroft\/2023\/09\/01\/crispy-salted-tostones-caribbean\/","title":{"rendered":"Crispy Salted Tostones \u2013 Caribbean"},"content":{"rendered":"<div class=\"entry-content\">\n<div class=\"et_pb_section dce_post_content\">\n<div class=\"et_pb_row  dce_row\">\n<p><em>Serves 6<\/em><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n2 green plantains*, peeled<br \/>\n1 tbsp salt 3 cups water<br \/>\n1 garlic clove, thinly sliced<br \/>\n1 cup vegetable oil (for frying)<br \/>\n2 tsp flaky salt<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1. Cut plantains to 1&#8243;.<br \/>\n2. Mix water, first amount salt &amp; garlic until salt dissolves.<br \/>\n3. Soak cut plantains in salt water for 20 min; pat dry.<br \/>\n4. Heat oil to 350\u00b0F.<br \/>\n5. Fry plantains until golden brown; drain on paper towel.<br \/>\n6. Smash plantains to \u00bc&#8221; thickness.<br \/>\n7. Fry plantains again until golden brown &amp; crispy.<br \/>\n8. Sprinkle with flaky salt immediately.<\/p>\n<p><strong>Note:<\/strong><br \/>\n<em>*Plantains should be green; yellow plantains have already begun to sweeten and are not preferred for this preparation.<br \/>\n<\/em><em>**Can be served with fresh salsas.<\/em><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6 Ingredients: 2 green plantains*, peeled 1 tbsp salt 3 cups water 1 garlic clove, thinly sliced 1 cup vegetable oil (for frying) 2 tsp flaky salt Procedure: 1. Cut plantains to 1\u2033. 2. Mix water, first amount salt &#038; garlic until salt dissolves. 3. Soak cut plantains in salt water for 20 min; [\u2026]<\/p>\n","protected":false},"author":29,"featured_media":17599,"comment_status":"close","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_links_to":"","_links_to_target":""},"categories":[16],"tags":[],"_links":{"self":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17597"}],"collection":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/users\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/comments?post=17597"}],"version-history":[{"count":2,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17597\/revisions"}],"predecessor-version":[{"id":17600,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/posts\/17597\/revisions\/17600"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media\/17599"}],"wp:attachment":[{"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/media?parent=17597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/categories?post=17597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mgdining.com\/foxcroft\/wp-json\/wp\/v2\/tags?post=17597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}