Twice Fried Plantains (Tostones)

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Twice Fried Plantains (Tostones)
"Patacones (tostones) aka twice fried plantains. The name for fried plantains varies amongst Latin American countries. We refer to them as patacones in Panama where I'm from, as well as Colombia, Peru, etc. They are known as tostones elsewhere as in Puerto Rico, Cuba, Venezuela and other countries. They are a staple dish. We eat them like chips or fries or served as a side with fish or poultry. In other Latin American countries, they are eaten with a black bean dip, served with cheese, ceviche and more."
-- @mariselmsalazar
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  • Recipe Card
Prep time 10mins
Cook time 8mins
Serves or Makes: 2-4

Recipe Card

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.