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CocinaKitchenSide
Twice-fried green plantains
Green plantains fried, smashed flat and fried again until crisp. Salt them hot and dip them in mayoketchup.
Tostones go next to everything: rice and beans, fried fish at the beach, a plate of pernil. A tostonera, the wooden hinged press, makes them perfectly even, but the bottom of a mug works.
Mami Bruny's rule: salt them the second they come out of the oil, or the salt won't stick.
De dónde viene:Where it comes from: Plantains traveled from Southeast Asia through Africa to the Caribbean. Twice-fried plantains are made across West Africa and the Caribbean.
IngredientesIngredients
Amounts in the steps are for 4 servings.
UtensiliosTools
- Heavy skillet
- Tostonera or a flat-bottomed mug
- Thermometer
PasosSteps
Cut off both ends of each plantain. Slit the skin lengthwise along the ridges and peel it off with your thumb. Cut into 1-inch (2.5 cm) pieces.
Heat about ¾ inch (2 cm) of oil in a skillet to 325°F (165°C). Fry the pieces until pale gold and tender all the way through, turning once, about 4 minutes.
Drain on paper towels. While they're warm, press each piece to about ¼ inch (6 mm) thick with a tostonera or the bottom of a mug.
If you like, dip each smashed piece into a bowl of warm water with the salt and garlic, then shake it dry. This makes them extra crisp.
Raise the oil to 375°F (190°C). Fry the smashed pieces until golden and crisp, 2 to 3 minutes. Drain and salt right away.
Bueno saberGood to know
- Mayoketchup
- Mix 3 parts mayonnaise to 1 part ketchup, plus a little crushed garlic if you want.
- Maduros
- Ripe, black-skinned plantains go a different way: slice them on the diagonal and fry once until caramelized.
- Sticky hands
- Green plantain sap stains. Oil your hands or peel under running water.
Pregúntale a Mami (o a tu abuela)Ask Mami (or your abuela)
- Mayoketchup or garlic dip?
- Did your family own a tostonera?