Ingredients
- 4 green plantains
- 2 cups vegetable oil
- Salt and freshly ground pepper
Directions
Peel plantains and cut into 1-inch thick rounds.
Heat the oil in a small saucepan until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.
Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.
Return the flattened plantain sections to the hot oil 3 or 4 at a time and cook until the entire surface is golden brown, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature.
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By kindlecan_11826474
NY
on February 22, 2010
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I agree with Dahaira. I too grew up with "tostones" This is the perfect way make them. I will add just one more thing to this dish. Take 4 to 5 cloves of garlic, salt, pepper and crush in a mortar. Add olive oil to taste and a couple of tbls of white vinegar(this is optional serve tostones with the garlic sauce on the side for those who like a kick on the tostones. I got a secret for all of you. Friend the plaintains and smash them in the tostonera DO NOT REWET OR REFRY, instead placed them in a freezer bag for future use. When ready, bring them to room temperature, prepare a small adobo water, wet them slightly, now refry! they will come back to life!!(don't forget the garlic sauce...it is also great to make garlic bread this is great to have during the week when time is of utmost importance. I hope this helps!Buen Provecho! (enjoy.... S
By hortenciapiedra...
New York, NY
on April 28, 2008
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Hispanic love their plantains. And we know that sometimes plantains can be tricky to master . . . even for professional chefs. Green ones are used for twice fried or "tostones." Tostones like Daihara mentions need shaping, and that is done with a tostonera. Green plantains as they ripen become yellow with black spots. These are called "maduro" and are very sweet. They are only fried once, and do not need shaping or smashing of any kind. I found this on-line. Her name seems to be feebee buffaye, and I say seems cause as a fan of the show Friends, that's the name of one of the characters. Regardless, this mystery woman seems to know her plantains. I hope this helps clear up the plantain confusion.
One is called: A Crash Course on Plantains and When is a Green Plantain not A Green Plantain? When it's yellow.
http://www.instructables.com/id/
Green-Plantains-How-to-peel-
cut-and-cook-for-the/
http://www.instructables.com/id/
When-is-a-green-plantain-
not-a-green-plantain-Whe/
Enjoy!
By daihara10_10262074
Richmond, VA
on April 23, 2008
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I grew up on fried plantains (my family is Puerto Ricoand this is a recipe my boyfriend and I use probably on a weekly basis...but if you want real Caribbean flavor, use a tostonera to smash the plantains. A tostonera can be found in any spanish market. It used specifically for smashing plantains and unlike using a rolling pin or a pan, a tostonera will create flaky edges. Also instead of salt use adobo (a salty seasoning that can be found in most supermarkets. In a small bowl liberally add the adobo and mix it with water, after that dip your smashed plantain into this adobe water mixture until they are completely submerged for a few seconds. By doing this you can guarantee your plantains have the salty goodness fried right in.
Read all 9 reviews