Recipe courtesy of Paola Velez
Tostones
- Level: Intermediate
- Yield: about 26 tostones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 26 servings
- Calories
- 133
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 139
- Total: 40 min
- Active: 35 min
Ingredients
4 large green plantains
2 cups vegetable oil, for frying
Toppings: kosher salt, ranch powder or adobo
Directions
Special equipment:
a deep-fry thermometer- Using a small paring knife, insert the tip of the knife along the ridged side of each plantain and follow the seam lengthwise to create sections. Insert a soup spoon into the plantain and slightly lift up until the peel lifts; it should feel like peeling a banana but with more resistance. Cut the plantains into 2-inch pieces.
- Heat the oil in a Dutch oven or deep pot to 350 degrees F.
- Add the plantains in batches and fry until easily pierced by a fork or paring knife, 3 to 4 minutes on each side. Let rest until cool to the touch, 2 to 3 minutes. On a cutting board, smash the plantains to a thickness of 1/2 inch (or use a tostonera to flatten to desired thickness).
- Bring the oil back to 350 degrees F.
- Fry the tostones in batches until golden, 2 to 3 minutes per side. Remove from the oil to rest on a paper towel-lined wire rack for 1 to 2 minutes, then season with your desired topping. Let cool slightly and serve warm.