Twice Fried Plantains (Tostones)
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ingredients
- 4 green plantains, peeled and cut into 1/2 inch angled pieces
- Vegetable oil, for frying
- Kosher salt
- Lime, wedges,for garnish
Method
Step 1
Heat oil in a pan on medium to medium high heat. Pour a generous amount of oil into the pan, about 1/2 inch deep. Carefully place each slice into the pan using a spatula or grill tongs.
Step 2
Working in batches; do not overcrowd the pan. Spread out in the pan to make sure they cook evenly. Once golden, flip plantains. Cook for about 3-4 mins or until both sides are golden. Remove them from pan and place on cutting board double lined with paper towels.
Step 3
Using a tostonera or bottom of a mug on a cutting board, flatten each slice to about 1/4 inch thick once cool enough to touch (for crispier patacones, flatten out more. For doughier, leave thicker).
Step 4
Pour more oil in the pan. Fry plantains again for 1-2 minutes on each side, until edges are golden brown and crispy.
Step 5
Remove and place on a plate double-lined with paper towel to absorb some of the oil. Sprinkle with salt. Serve immediately.
Tip: How to pick the perfect plantain
Step 1
Make sure not to choose plantains that are overly ripe. This means the banana contains more sugar, which is great for plátanos maduros o plátanos en tentación, which are used to make sweeter plantain recipes. An easy indicator is color - as it gets more yellow, it gets sweeter.
Tip: How to peel plantains
Step 1
Plantains are tougher to peel than sweet bananas we are accustomed to in the United States. Make a lengthwise slit in the peel using the tip of a knife. Then, use your thumb to pull underneath, separating the peel from the plantain lengthwise.