Cuban Tostones recipe - How to Make Twice-Fried Plantains
Two common plantain appetizers are tostones and
platanos maduros. The
taste and texture of cooked plantains all depends on how ripe it is,
and the peel color. For sweet maduros, use plantains with dark
peels. For tostones, use only very green plantains.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
3 to 4 cups canola oil
2 green plantains
salt to taste
Pour 2-3 inches of oil into a deep-fat fryer or heavy skillet over
medium-high heat. As the oil heats, cut the ends off of each plantain,
and make a slice along the length of the skin. You should be able to
remove the peel in one piece, unlike peeling a banana's skin one section at a
time. Some ripening plantains have stubborn peels, and the
"skin" sticks to the fruit. You can use a knife to cut it off, but plantains at
that stage don't usually cook very well.
Slice each plantain into pieces about two inches long (5
centimeters). Add the pieces to the hot oil. You can set them sideways
into a pan, I usually put them in the pan and use a spatula or tongs to stand
them upright one at a time. Fry them for about two minutes until they start to
get slightly golden, then flip them over, frying for another two minutes.
Remove the cooked pieces from the pan, and drain them on
paper towels. They will be very hot, so let them cool for at least 1-3 minutes.
Take one of the pieces, and smash it in a tostonera (tostones press).
If you don't have a tostonera, you can easily use wax paper
and a can of food or similar heavy object. Place the plantain piece upright on
wax paper, fold the wax paper over the top of it, and then smash it until it is
1/4 inch thick. You can smash it down with a can of food (veggies, soup, etc),
a plate, or anything heavy and flat. The longer the plantain slice, the larger
the round disc you end up with will be. Some people like small, thick rounds.
Others prefer them large and flat.
Once the cooking oil is hot again, add all of the plantain
slices and fry them on both sides until golden brown (about 1-3 minutes).
Remove the tostones from the oil, and drain them on paper towels. Some sprinkle
them with mojo sauce, or place the sauce on the side to
dip with. Serves 4.
Main Cuban recipe pages:
• soups •