Food Network: Totally Tostones

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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 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.