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

Ingredients

• 454 g (1 pound)Dominican salami
• 240 ml (1 cup)oil for frying
• 2green, unripe plantains
• 120 ml (1/2 cup)vegetable oil
• 15 ml (1 tablespoon), or more to tastesalt
• 1tomato, chopped
• 4 sprigsparsley
• 1 clovegarlic
• 1.25 ml (1/4 teaspoon)freshly cracked or ground pepper
• 15 ml (1 tablespoon)olive oil

Instructions

1. 1

   Peel plantains

   Peel the plantains and cut them into slices about 2.5 cm (1 inch) thick.

2. 2

   Fry plantains

   Heat the frying oil in a small saucepan over medium heat. Fry the plantain slices until light golden, about 5 minutes, then flatten each to about 0.5 cm (1/4 inch) thick with a tostonera or the bottom of a sturdy jar. Fry them again until golden yellow on both sides, about 5 minutes, and season with salt to taste.

3. 3

   Fry salami

   Heat the vegetable oil in a skillet over medium-high heat. Fry the salami slices on both sides until lightly browned with darker edges. Transfer them to a paper towel to drain while you finish the tostones.

4. 4

   Serve immediately

   Serve the salami and tostones straight away.

What is frito con salami?

Frito con salami brings together Dominican salami and fried green plantains, often called tostones or fritos verdes. It is a substantial, familiar combination suited to brunch or a filling snack.

This version works through contrast: the plantains are pressed thin and fried twice for crisp edges, while the salami is browned in a skillet. Serve both while hot for the best difference in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 849 calories, 17g protein, 35g carbs, 73g fat.

The plantains provide most of the carbohydrates, while the frying oils account for much of the fat. Dominican salami contributes protein as well as fat. Serve a portion with a generous fresh vegetable side to round out the plate.

Choosing the plantains

Green plantains: Use unripe fruit, which is firm and starchy rather than sweet. It holds together when sliced, fried and flattened.

The two-stage fry

First fry: Cook the slices until just light golden, about 5 minutes. This softens the centres so they can be pressed without crumbling.

Second fry: Flatten each piece to about 0.5 cm, then return it to the oil until golden on both sides. Thin tostones tend to turn crisp more readily, so keep the thickness even.

Browning the salami

Pan heat: Use medium-high heat and fry the slices on both sides until lightly browned, with the edges becoming darker. Avoid leaving them in the pan longer than needed, as they can become overly firm.

Draining: Rest the cooked slices on paper towel while you finish the plantains. This catches excess oil before serving.

Keeping the oil manageable

Small batches: Give the plantain slices room in the saucepan so they fry rather than crowd together. Work in batches if needed, and take care when adding food to hot oil.

Pressing: Flatten the first-fried slices on a stable cutting board, using a tostonera or the bottom of a sturdy jar. Press evenly to help them cook at a similar rate.

Serving the plate

Serve the tostones and salami as soon as they are ready, while the plantains are crisp and the salami is warm. Chopped tomato and parsley can bring freshness to the plate; the listed ingredients also include garlic, pepper and olive oil.

For a more balanced meal, add a fresh salad or another vegetable side alongside the fried components.

Recipe notes & tips

• Cut the plantains into evenly thick slices so they fry at a similar pace.
• Let the first-fried slices cool just enough to handle before pressing them.
• Use a stable board when flattening the plantains.
• Fry in batches if the saucepan is too crowded.
• Drain the salami on paper towel while the tostones finish cooking.
• Salt the tostones to taste as soon as they come out of the oil.

Variations

• Add a dip: Serve with a favourite dip on the side.
• Fresh tomato: Add chopped tomato to the plate for a juicy contrast.
• Herb finish: Scatter parsley over the hot tostones and salami.
• Peppery finish: Add freshly cracked pepper just before serving.
• Smaller bites: Cut the salami into smaller pieces for an easy-to-share snack.

Common mistakes to avoid

• Using ripe plantains: They are softer and sweeter; choose firm green plantains for this preparation.
• Skipping the first fry: The plantains need to soften before pressing; fry them until light golden first.
• Pressing too hard: Excessive force can break the slices; flatten them steadily to about 0.5 cm.
• Crowding the saucepan: Too many slices at once can cook unevenly; fry them in batches.
• Overcooking the salami: It can turn firm and dry; remove it once browned with darker edges.
• Serving late: The tostones lose crispness as they sit; bring them to the table promptly.

How to store

Refrigerate leftover salami and tostones separately in airtight containers for up to 3 days. Reheat the tostones in an oven or air fryer until hot and crisp, and warm the salami in a skillet; they will not be quite as crisp as when freshly fried.

Frequently asked questions