Tostones con Ailoi a la Tasha y Nat (Fried Green Platains with Creamy Garlic Dipping Sauce)

Last night I made my spicy mussels dish for a group of friends at the Brooklyn home of my diva-licious friends Tasha and Natalie.

In addition to my spicy mussels dish, I made tostones (fried green plantains--a common side dish from the Caribbean) and a quick version of aioli that I made up last night as I went along. Natalie revealed that she had attempted to make tostones recently, but she wasn't able to get them to smash into round circles. It was revealed that she was trying to mash the uncooked green plantains, which would be akin to trying to use a rolling pin to mash a brick.

So, I decided, today, to reveal my easy tostones recipe along with the delicious "quick," aioli that I conjured up last night. And, just to note, I have named this quick and easy dipping sauce after my favorite two Brooklynite dykes: Tasha and Nat!

Tostones con Aioli (Fried Green Plantains with Garlic Dipping Sauce)

5 Green Plantains cut into quarter sized slices
1 cup vegetable oil
2 tbsp garlic salt
1 small container sour creme
1/4 cup extra virgin olive oil
2 large paper grocery bags

First, prepare your dipping sauce. This is remarkably easy. Open the sour creme container. Scoop the sour creme out into a small mixing bowl. To the sour creme add the olive oil, and to that add the garlic salt. Mix thoroughly and let stand at room temperature. Set aside.

Next, in a large pan (a wok actually works wonderfully) heat your vegetable oil. Once the oil is hot, add the plantains. Chances are you will have to cook the plantains in several rounds. Preparing tostones is a two step process. Fry the tostones until they are golden in color, then remove from the heat and place on one of the paper bags. Next lay the second bag atop the first and using a rolling pin or a large can, roll over the uppermost bag and smash the plantains. Continue to do this process (frying and then smashing) until all of the plantains are cooked.

Then, add fresh oil to the wok and fry the plantains again! Cook them until they begin to turn a deep golden brown. Remove from the heat, sprinkle with garlic salt, and serve with the dipping sauce.

This recipe will run you about $5 and will feed a horde of hungry friends (four people will be comfortably stuffed before you serve the main course).