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Tostones: Savory Plantains

Lourdes Castro teaches students how to fry plantains for perfect tostones.


slideshow  Latin American Recipes


  • Total Time:
  • Servings: 6

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  • 3 unripe (firm and green) plantains

  • 3 cups vegetable oil

  • Salt

  • Lime


  1. Peel the plantains: Cut off the ends using a sharp knife, score the skin on four sides, then use your fingers to pry the skin loose.
  2. Cut peeled plantains into one-inch pieces. Fry them in a skillet in the vegetable oil over moderately high heat for five minutes, then set them out on paper towels to drain and cool slightly.
  3. Smash each fried plantain to a quarter-inch thickness with a tool called a tostonera. You can also use a mallet or the heel of your hand.
  4. Soak the plantains in salty water for one minute; they'll emerge perfectly seasoned. Set them out on paper towels to drain.
  5. Fry the tostones again for five minutes until crisp; drain them on paper towels and season with a little bit more salt before serving. They're delicious with a squirt of fresh lime juice, too.
Contributed By Photo © Lucy Schaeffer Published May 2009

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