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Double-Fried Plantain Rounds Recipe

Double-Fried Plantain Rounds

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Cubano Fiesta

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • 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

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  • 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!

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  • 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.

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  • on October 15, 2007

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    The recipe is great! But as a Cuban I know the recipe he used calls for green plantains as listed on here, on the show he used sweet plantains, which you would never smash nor double fry. The ripe sweet plantain is also an extremely sweet plantain and you would never salt and pepper. The recipe is for the double fried plantain is also known as TOSTONES and just like on her online it calls for green plantains.

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  • on August 19, 2007

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    Wow. came out really great and used seet plaintains (almost black on the skin. Wouldn't change a thing!

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  • on July 05, 2007

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    First time ever to try plantains, fried according to recipe and they were crisy and not greasy at all. I served them with baked beans and Guy Fieri's Mojito Glazed Chicken. Yummy!!!!

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  • on July 01, 2007

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    I found we had to play around with the thickness of the cuts before doing a full batch. Be sure to leave enough time to be able to work in small batches. But Michael's whole menu on this one was great! The meat was my favorite!

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  • on April 24, 2006

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    very easy and nice! serve with mango hot sauce...yum

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  • on December 02, 2005

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    This recipe is the best.

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