Tostones: Twice Fried Plantain Slices

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.