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

May 2009

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Credit: © Lucy Schaeffer

Recipe Summary test

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Soak the plantains in salty water for one minute; they'll emerge perfectly seasoned. Set them out on paper towels to drain.

  • 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.

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