TOSTONES
Prep: 2 minutes | Cook: 10 minutes | Yield: 10 tostones
INGREDIENTS:
2 large plantains
canola or vegetable oil for frying
salt to taste
MODERN:
Prep: 2 minutes | Cook: 10 minutes
1. Make two vertical cuts to each plantain and then cut the ends off.
2. Place the plantain in the microwave, 4 minutes per plantain. Every microwave is different so keep an eye on the plantain and make sure they don't turn too dark and dry.
3. Take the plantains out of the microwave (caution, hot!) and cut them into one-inch pieces.
4. Use a "tostonera"* to flatten the plantain. Add a little bit of canola oil on the 'tostonera" so the plantain doesn’t stick to it.
5. Heat the oil at medium heat and fry the plantains until golden and crispy. Add salt to taste and dip them in mayoketchup.
*If you don’t have a tostonera get creative, use two plates, two cups, a can of beans, whatever you have!
Prep: 5 minutes | Cook: 15 minutes | Yield: 10 tostones
INGREDIENTS:
2 large plantain
canola or vegetable oil for frying
salt to taste
CLASSIC:
1. In a deep skillet or medium pot, heat 2-3 inches of vegetable oil.
2. Cut off the tips of the plantain at each end and then make three cuts down the side, just breaking through the peel.
3. Peel the plantain with your fingers or a knife.
4. Cut plantains into 1-inch chunks and add to oil. Fry for 5-6 minutes until they turn golden brown. Take them out and let them rest on a paper towel.
5. Using the tostonera, crush the fried plantains into a thin disk. To prevent it from sticking, oil both sides of the tostonera.
6. Fry them again for 2-3 minutes until they are golden brown and crisp.
7. Serve on a plate, add salt to taste and enjoy!
