Tostones: Twice Fried Plantain Slices
Show: Emeril Live
Episode: A Taste of Cuba
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- Recipe categories: Fruit, Plantain, Vegetables,
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Total Reviews: 6
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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...
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.
By lejeunebrat_2493869
Staten Island, NY
on April 15, 2005
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I had been having difficulty trying to figure out the perfect method for making tostones. Finnaly this recipe made it so easy and they came out perfectly.