Tostones are fried plantains and adorn most any Cuban dish. However, depending on the ripeness of the plantain, they may be sweet or savory. This recipe is for the savory variety, and requires the greenest of plantains.
- 2 green plantains
- Plenty of sunflower oil (or another cooking oil)
- salt to taste
- Slice each end of the plantain and the entire length of the plantain and remove the peel (it's not going to be like peeling a banana and you should take care to try and remove the entire peel in one piece rather than tearing it from the plantain bit by bit, as this result in the loss of a lot of the plantain itself).
- If there are any brown spots on the plantain, shave away with a vegetable peeler.
- Slice the plantain lengthwise in 1/2" to 1" slices (about 10 per plantain).
- Heat over medium-high until shimmering enough sunflower oil in a small pot to cover 1/2 the thickness of the plantain slices (so, depending on the thickness of the slices, 1/4"-1/2" of oil in the bottom of the pot).
- Add the plantain slices individually to the hot oil in small batches (say, no more than 10 slices at one time) and fry for 1 minute.
- Turn the plantain slices over and fry another minute.
- Remove plantain slices from oil and place on paper towels to absorb grease.
- While the plantains are still hot, smash each slice with the bottom of a large glass (no less than 2" in diameter) to flatten.
- Carefully remove the flattened plantain slices from the paper towel, handling delicately as they can break easily.
- Return flattened plantain slices to the hot oil, once again frying each side for one minute.
- When removing the plantain slices, shake off excess oil and place on a plate.
- Salt to taste.
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