Recipe

Tostones Rellenos Con Pulpo Recipe

Add Step-by-Step Photos	Fruttadi / All my dishes 1 year, 5 months ago Spanish appetizer "tapas" ideal with white wine or Mojito drink Prep:15m Cook:20m Servings:4	Fruttadi
	tostonesrellenospulpo puertorico

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mrgresch

Ingredients

Oil, for frying

3 plantains

Salt

Special equipment: "Old Fashioned Plantain Smasher"

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Filling with Octupus salad or other seafood

Octopus chopped (fresh or canned in oil)

1Tomato Chopped

1 Onion medium Chopped

salt and pepper

1/4 cup olive oil

Directions

Preheat oil to 350 degrees F.

Cut plantains down the middle; peel away skin and cut into 1 1/2-inch pieces.

Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the center to still be raw. Lightly salt.

*Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.

Put the fried plantain through the old fashioned smasher. This will make it a cup shape.

Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a paper towel lined sheet tray. Season with salt.

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