Perfect Tostones Every Time
If prepared correctly at a proper oil temperature these beloved Latin Caribbean guilty pleasures really shouldn't be too unhealthy. Cooking fast in suitably hot oil ensures less greasiness and crisper tostones. Cafe Drake loves them with black beans, rice and cilantro and cucumber salad.
Finish up with the remaining plantains and serve all hot or warm, tossed with salt. Many love the addition of minced garlic as a plantain topping and others prefer a sprinkling of vinegar.
Heat about 1 inch depth of vegetable oil (canola is best) in a medium saucepan or tall-sided skillet. You will want a cooking temperature of about 375 degrees, just under smoking.
While the oil is heating up, peel and chop 2 green plantains into rounds, about 3/4" in thickness. When the oil is ready, drop in half of the plantains, stir well and make sure none are sticking together. Cook for about 3 minutes or just less. Remove from oil and drain on paper towels. Repeat this process with the remaining plantains.
As the second batch is cooking, smash/flatten each of the previously fried pieces with a cleaver. Return to the oil after the second batch has cooked and fry for another 2 minutes. The end product should be crispy and golden brown.
Comments