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 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...
By mamytek
Philadelphia, PA
on October 22, 2008
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If you use yellow plantain they are NOT tostones.
By Golden Lillikoi
San Antonio, TX
on August 15, 2005
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Like I said before, this brings me memories when I was growing up in Puerto Rico.
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