Tostones: Savory Plantains

Photo: © Lucy Schaeffer
Lourdes Castro teaches students how to fry plantains for perfect tostones.

Yield:

6

Recipe from


Ingredients

3 unripe plantains, firm and green
3 cups vegetable oil
Salt
Lime

Preparation

Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose.

Cut peeled plantains into one-inch pieces. Fry them in a skillet in the vegetable oil over moderately high heat for five minutes, then set them out on paper towels to drain and cool slightly.

Smash each fried plantain to a quarter-inch thickness with a tool called a tostonera . You can also use a mallet or the heel of your hand.

Soak the plantains in salty water for one minute; they'll emerge perfectly seasoned. Set them out on paper towels to drain.

Fry the tostones again for five minutes until crisp; drain them on paper towels and season with a little bit more salt before serving. They're delicious with a squirt of fresh lime juice, too.

Note:

Lourdes Castro,

May 2009