🏠 Home > 🗺️ Recipes > 🥪 Appetizers > 🇩🇴 Dominican Republic Appetizers > 🥪 1.Tostones (Crispy Fried Plantains) , 2.Kipes (Quipes), (Dominican Bulgur Croquettes) , 3.Pastelitos (Dominican Savory Mini Hand Pies)
🥪 Tasty Dominican Appetizers You Can Easily Make at Home
Dominican cuisine is warm, vibrant, and full of personality—just like the people and the islands themselves. If you’ve ever experienced Dominican hospitality, you already know that food plays a huge role in bringing everyone together. And when it comes to family dinners, gatherings, or even casual snacking, Dominican appetizers are the perfect way to start the celebration.
In this long-form guide, we’ll explore three beloved Dominican Republic appetizer recipes—each simple, flavorful, and rooted in cultural traditions. Whether you're a beginner or a seasoned home cook, these recipes will help you bring a taste of the Caribbean into your kitchen.
🌅 Introduction: Dominican Appetizers That Bring People Together
Dominican appetizers are colorful, comforting, and full of life. They’re not overly complicated, but they pack bold flavor thanks to fresh ingredients, long-standing traditions, and the country’s unique Afro-Taino-Spanish influences.
In many Dominican homes, appetizers aren’t just a “starter”—they represent generosity, a warm welcome, and the family-first lifestyle the island is known for. Over the years, these dishes have also gained popularity internationally, especially among travelers who fall in love with Dominican food and want to recreate those flavors at home.
In this article, you’ll learn three iconic Dominican appetizer recipes:
👉 • Recipe 1: Tostones (Crispy Fried Plantains) – Crispy Twice-Fried Plantain Bites
👉 • Recipe 2: Kipes (Quipes), (Dominican Bulgur Croquettes) – Dominican-Style Bulgur Croquettes
👉 • Recipe 3: Pastelitos (Dominican Savory Mini Hand Pies) – Mini Dominican Savory Hand Pies
Each dish offers a different texture, aroma, and style of preparation—yet all feel unmistakably Dominican.
Let’s dive in!
🍌 Recipe 1: Tostones (Crispy Fried Plantains)
📝 About this Recipe
Tostones are one of the simplest yet most iconic Dominican appetizers. Made from green plantains, they’re crispy on the outside, tender inside, and lightly salted to perfection. Think of them as the Dominican answer to French fries—only thicker, more rustic, and more flavorful.
This appetizer is served everywhere: family dinners, street food stalls, beach shacks, and home gatherings. The dish is naturally vegan, budget-friendly, and incredibly easy to prepare.
If you’ve never cooked plantains before, don’t worry—this recipe is straightforward and forgiving. And once you taste your first batch of hot, freshly fried tostones, you’ll see why they’re a Caribbean classic.
🥔 Ingredients & Measurements
• 2 large green plantains (completely unripe, firm)
• 1–2 cups oil for frying (enough for shallow fry)
• 1 teaspoon salt, or to taste
• 1 cup warm water (used for soaking before second fry)
• 2 cloves garlic, finely smashed (optional, for garlic-salt dip)
• 1 teaspoon lime juice (optional)
🔥 Step-by-Step Instructions
1.Peel the green plantains by slicing the skin lengthwise and lifting it off with a spoon or your fingers.
2.Cut the plantains into 1-inch thick pieces.
3.Heat oil in a deep pan over medium heat.
4.Add plantain rounds and fry gently for 4–5 minutes or until pale yellow.
5.Remove and flatten each piece using a tostonera (plantain press) or the bottom of a cup.
6.Dip the flattened plantains briefly into warm salted water.
7.Increase heat to medium-high and fry again until golden and crispy.
8.Remove, drain, and sprinkle with salt.
9.Serve fresh with dipping sauce or enjoy as-is.
💡 Tips & Mistakes to Avoid
• Use green plantains only—yellow or ripe plantains won’t crisp the same.
• Don’t overcrowd your pan; it lowers the oil temperature and makes tostones soggy.
• For extra flavor, add garlic and lime to the soaking water.
• Flatten gently—too thin and they’ll break, too thick and they’ll be chewy.
❓ FAQ
Q1: Can I bake tostones instead of frying?
Yes, but they will be less crispy. Lightly brush with oil and bake at high heat.
Q2: How do I keep them crispy longer?
Serve immediately. If needed, keep them in a warm oven uncovered.
Q3: Are plantains the same as bananas?
No—plantains are starchier and must be cooked before eating.
🧾 Summary
Tostones are a crunchy, golden Dominican appetizer that works with any meal. They’re simple, affordable, and perfect for newcomers to Caribbean cuisine.
🥙 Recipe 2: Kipes (Quipes), (Dominican Bulgur Croquettes)
📝 About this Recipe
Kipes—often spelled “quipes”—are Dominican-style croquettes made from bulgur wheat. They’re inspired by Middle Eastern kibbeh brought by Lebanese immigrants, then transformed through Dominican flavors and cooking traditions.
These croquettes are crispy on the outside and tender inside, with a comforting chewiness that makes them addictive. In the Dominican Republic, you’ll find kipes at bakeries, street vendors, and family parties.
Making them at home takes a little more time than tostones, but once you get the hang of shaping the croquettes, the process becomes relaxing and fun.
🥄 Ingredients & Measurements
• 2 cups fine bulgur wheat
• 1 lb ground beef or turkey (can be replaced with mashed beans for vegetarian version)
• 1 small onion, finely chopped
• 1–2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground oregano
• ½ teaspoon black pepper
• ½ teaspoon cumin (optional)
• 1 tablespoon oil for sautéing
• Oil for deep frying
🔥 Step-by-Step Instructions
1.Rinse bulgur and soak it in warm water for 20–30 minutes until soft.
2.Drain well and squeeze out excess moisture.
3.In a pan, heat 1 tablespoon oil and sauté onion and garlic.
4.Add ground meat and cook until browned.
5.Season with oregano, salt, pepper, and optional cumin.
6.Mix the cooked meat into the bulgur.
7.Knead the mixture for a few minutes to activate the starches.
8.Shape into oval croquettes, pressing gently so they don’t fall apart.
9.Heat oil and fry until golden brown.
10.Drain and serve warm.
💡 Tips & Mistakes to Avoid
• Squeeze the bulgur thoroughly—excess water makes the mixture crumbly.
• Fry at medium heat; too high and the outside burns before the inside cooks.
• If the mixture doesn’t bind, add 1–2 tablespoons of flour or breadcrumbs.
• Use finely ground bulgur, not coarse, for better shaping.
❓ FAQ
Q1: Can I make kipes without meat?
Yes—substitute mashed beans or seasoned mashed vegetables.
Q2: Why are my kipes falling apart?
They may have too much moisture or not enough kneading.
Q3: Can I air-fry kipes?
Yes—brush lightly with oil and air-fry at high heat until crisp.
🧾 Summary
Kipes are a fusion dish full of Dominican flair—crispy, savory, and absolutely satisfying. They’re great for sharing and perfect for family dinners.
🥟 Recipe 3: Pastelitos (Dominican Savory Mini Hand Pies)
📝 About this Recipe
Pastelitos are bite-sized pastry pockets filled with savory delights like seasoned beef, chicken, or cheese. They’re flaky, golden, and deeply comforting—often seen at school events, parties, snack stands, and Dominican bakeries.
These little hand pies are the ultimate crowd-pleaser because you can customize the fillings however you like. They’re also easy to prepare ahead of time, making them ideal for family dinners or gatherings.
🥄 Ingredients & Measurements
For the dough (or use pre-made pastry discs):
• 2 cups all-purpose flour
• 3 tablespoons butter or margarine
• ½ teaspoon salt
• ½ cup cold water
For the filling:
• 1 cup ground beef or shredded chicken
• 1 small onion, diced
• 1 clove garlic, minced
• ½ teaspoon oregano
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 tablespoon tomato paste (optional for color and flavor)
For frying:
• Oil for deep frying
🔥 Step-by-Step Instructions
1.Mix flour, salt, and butter until crumbly.
2.Add cold water slowly and knead until smooth.
3.Let dough rest for 10–15 minutes.
4.In a pan, sauté onion and garlic.
5.Add meat and seasonings, cooking until fully browned.
6.Roll dough into thin circles or use pre-made discs.
7.Add 1 tablespoon of filling in the center.
8.Fold into a half-moon shape and seal edges with a fork.
9.Fry until golden brown and crisp.
10.Drain and cool slightly before serving.
💡 Tips & Mistakes to Avoid
• Seal edges tightly to prevent leaks while frying.
• Don’t overfill the pastelitos–a little goes a long way.
• Let the dough rest; it becomes easier to stretch and shape.
• Use medium heat so the dough cooks evenly.
❓ FAQ
Q1: Can I bake pastelitos instead of frying?
Absolutely—bake at 400°F (200°C) until golden.
Q2: What fillings work best?
Chicken, beef, cheese, vegetables, or even mashed plantains.
Q3: Can I freeze pastelitos?
Yes—freeze before frying for quick appetizers later.
🧾 Summary
Pastelitos are savory, crisp, and endlessly customizable. They’re a fantastic Dominican appetizer for any family dinner or casual gathering.
🌴 Final Thoughts
Dominican appetizers are rich in culture, flavor, and tradition—yet surprisingly easy to make at home. You don’t need fancy tools or special skills to enjoy these three iconic recipes.
Tostones bring crispy simplicity.
Kipes add international flair with Dominican soul.
Pastelitos offer comfort in every bite.
Try making them one at a time, or cook all three for a full Dominican-style family dinner. Have fun experimenting, mix your favorite dipping sauces, and don’t hesitate to share your creations with family and friends.
If you try any of these recipes, enjoy the process, make it your own, and let the flavors transport you straight to the Caribbean.
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