Ingredients
- 3 large green or slightly yellow plantains
- Vegetable oil, for frying
- Salt
- Essence, recipe follows
Directions
In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees F.
With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin. Cut the plantains into 1 1/2-inch thick slices. In batches, fry the plantain pieces until just golden, about 2 minutes per side. Transfer with tongs to paper towels to drain.
Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices.
Reheat the oil and fry the tostones to a deeper color and warmed through, about 1 minute. Drain on paper towels and season with salt and Essence. Serve hot.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
Photo: Tostones: Twice Fried Plantain Slices Recipe
















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By Glam39
on December 27, 2012
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I was born and rise in Puerto Rico, were Tostones are so very common. Those in the pic are burn unfortunatelly. For very delicious Tostones, the end result have to be yellow-golden and crispy,not burnish-gold. They are perfect with garlic sauces or mayo-ketchup.
By kendrarobin
Florida
on March 14, 2012
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I have had great tostones before and I had high hopes for my first time making them.
They had great flavor, but they did not "puff up" like I expected them to.
Does anyone know the trick to getting them to puff up during the second fry?
By sanquiz_12902458
hialeah, 48
on May 31, 2010
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Green plantains knock -off the ends, score three times. Paper towel on the bottom and microwave 5-6 minutes. Then peel, cut in 8 equal parts, smash and fry till golden, drain and season to taste.. Haven't fried them twice in a very long time...
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