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From Colombia
Tostones are twice-fried green plantains. They are eaten all over Latin America and throughout the Caribbean. Once you try them you will understand their popularity. They are delicious!
In Puerto Rico, Cuba, and the Dominican Republic they are known as tostones. In Colombia, Peru and Costa Rica they enjoy these as well but refer to them as patacones.
INGREDIENTS:
- 2-3 green plantains (depending on plantain size makes 4-5 servings)
- Vegetable oil
- Salt
DIRECTIONS:
-Cut ends off of the plantains and score the peel lengthwise down 1 or 2 sides without cutting into the plantain itself.
-Peel plantain by using the knife to enter under where scored and separate peel away from the plantain. You should be able to pry the peel away using either the knife or your fingers.
-Cut peeled plantain into 1-1 1/2″ pieces
-Heat oil in pan on medium heat allowing for close to 1″ of depth.
-Once oil is warm fry plantain pieces for about 3 minutes and then flip over for an additional 3 minutes. Once the plantain feel slightly soft when pierced with a fork remove them from the oil.
-Flatten the plantain once it cools slightly. you can use a tostonera or you can flatten it by placing it between 2 pieces of waxed paper and using a glass or other firm object to flatten the plantain to 1/4 thickness.
-Using the same oil ensure the oil is heated on medium high heat so that when plantains are placed in oil again there is a sizzle.
-Fry each plantain for a few minutes on each side until a golden brown color is achieves and plantains seem crispy when tapped with a fork.
-Place plantains on paper towel covered plate and sprinkle with salt.
-Serve immediately.
