tostones
From rcragun 15 years ago
- 15 minutes to make
- Serves 8
These twice-fried tostones make a great addition to any Latin American dish - their crispy, crunchy, and full of flavor.
Ingredients
- 4 green platanos shopping list
- 1/2 cup vegetable oil shopping list
- 2 tablespoons garlic salt shopping list
- 2 tablespoons salt shopping list
How to make it
- Peel the platanos and cut them in 1-2 inch pieces (julienne style or diagonal cuts) - they should be about 3/4 of an inch thick, but about 2 inches long.
- Fry the slices in the vegetable oil and garlic salt until lightly browned. Remove and drain briefly on paper towels.
- Place the platanos on a cutting board and use a solid glass bowl or metal spatula (or a platano smasher) to smash/flatten the platanos to about 1/4 inch thick. Dash the smashed platanos with salt.
- Return the platanos to the frying pan and fry them again. They don't take as long the second time around, but you want to make sure they are crisp.
- Remove from the frying pan, salt again, and let them drain on paper towels.
- You can serve with gringo-ish ketchup, but that's considered blasphemy to some. Otherwise, they are great as a side dish to pretty much any Latin American dish.
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