Fried Green Plantains: Tostones

 

 

In many Latin American countries, crunch tostones, are as popular as French Fries. A single bite with some salt, and their tender interior, are wonderful with Tacos, Rice & Beans or almost any Latin American Dish.

 

Here is our recipe:

 

PLATANOS MACHOS or TOSTONES ...

 

2 pounds of unripe green Plantains or platanos machos

2 cups vegetable oil ( for frying )

Lots of Paper Towelling

2 cups warm water

 

1) cut the ends from each plantain with a sharp small knife and then slice lengthwise a slit through the peel

 

2) heat 1/2 inch of oil into a deep 10 or 12 inch skillet over medium heat and when it just about sizzles, add the plantains and fry in 2 or 3 batches, turning occasionally with tongs, until tender and just golden

 

3) Now transfer the plantains to paper towels to drain and reserve oil in skillet

 

4) flatten each plantain to 1/4 inch thick with a plantain press or bottom of a heavy sauce pan

 

5) stir together warm water and 1/2 tsp salt in a bowl

 

6) heat the reserved oil and when it shimmers, dip a flattened plantain into the salted water and then into the skillet and be cautious of splattering

 

7) repeat process and do in 5 batches

 

8) turn occasionally and when golden, 3 mins per batch; transfer with tongs to clean paper towels and serve immediately with salt of choice

 

*** THIS DISH IS QUITE TASTY WITH THE MEXICAN GRILLED FISH TACOS AND / OR CUBAN ARROZ CON POLLO.

 

ENJOY,

Marge.

 

TOSTONES