Sunday, March 8, 2009


I love tostones: crunchy, green plantains that been sliced then deep fried twice, then salted generously. I first got into them while studying in Havana and they remain a favorite comfort food. They are pretty easy to make and add the last needed touch for a plate of rice and beans or ropa vieja

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
about 2 cups olive or canola oil for frying

Wash plantains and cut off ends with a sharp nice. Slice lengthwise through skin to remove peel. Slice into 1 inch round pieces. In a large skillet heat 1/2 inch oil over medium heat until just hot enough to sizzle when plantains are added. Fry in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. Carefully transfer plantains as fried to paper towels to drain.

Remove skillet from heat and reserve oil. Using the bottom of a saucepan or something similar, flatten plantains to 1/4 inch thick. Dip plantains in bowl of salted water and drain them well on paper towels.

Heat reserved oil over medium heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. Transfer tostones to paper towels to drain and and salt before serving.

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