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Totally Tostones
Recipe courtesy George Duran

Ingredients
3 cloves garlic
1 teaspoon kosher salt, plus more for garnish
2 green plantains
Vegetable oil, for frying
Toppings: queso fresco, olive tapanade, and creme fraiche

Instructions
Put 3 cloves garlic into a mortar and add 1 teaspoon
salt. Mash with the pestle until it forms a smooth paste; set aside.

Bring a large pot of water to a boil. Cut both ends off the plantains and run a


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

knife just through the skin down the sides. Drop them into the boiling water for
10 to 15 seconds. Take them out and plunge them into ice water. Peel the plantains
and cut them into 1/2-inch thick slices.

Heat about 1/4-inch vegetable oil in a large skillet and fry the plantains, in
batches, on both flat sides until browned, about 2 minutes per side. Remove with a
slotted spoon and drain on paper towels. Press the tostones in a tostones press or
on a cutting board with the bottom of a small heavy pot until they are about
1/4-inch thick. Toss them in a bowl with the garlic paste. Re-fry the tostones in
the hot oil until golden brown.

Serve as is with a sprinkling of salt or with a dab of one of the suggested
toppings.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved