Monday, August 24, 2009
As you can tell, I'm on a Spanish kick lately. I decided to surprise my husband with his favorite snack - Tostones. Tostones are fried green plantains and they're like sweet little potato chips. I usually get the greenest plantain because that's what he likes. The more green they are, the more tart they are.
The traditional way of flattening the plaintain after they are precooked is using a plantain press. If you do not have one, you can just flatten them with a ramekin or even a pint glass.
Tostones
2 large plaintains
1/3 c oil
Peel plantains with knife. Cut plantain in a diagonal (like you would for bruschetta), about 3/4" thick.
Fry plaintains in oil for about 2 minutes and flip. Cook additional 2 minutes. Put on paper towel to remove excess oil. Let sit for about 5 minutes.
Flatten plantain in a plantain press or ramekin. Fry flattened plantains for about 3 minutes per side or until both sides are golden brown. Put on paper towel to remove excess oil and salt both sides. Serve still warm.
The traditional way of flattening the plaintain after they are precooked is using a plantain press. If you do not have one, you can just flatten them with a ramekin or even a pint glass.
Tostones
2 large plaintains
1/3 c oil
Peel plantains with knife. Cut plantain in a diagonal (like you would for bruschetta), about 3/4" thick.
Fry plaintains in oil for about 2 minutes and flip. Cook additional 2 minutes. Put on paper towel to remove excess oil. Let sit for about 5 minutes.
Flatten plantain in a plantain press or ramekin. Fry flattened plantains for about 3 minutes per side or until both sides are golden brown. Put on paper towel to remove excess oil and salt both sides. Serve still warm.
If you want to try something a little different, you can put some minced garlic on the cooked tostones.
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1 Comment:
Yum! I NEED to try this!
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