- 2 green plantains
- Oil for frying
- Heat the oil to 375 degrees.
- While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
- Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
- Remove the plantain slices with a slotted spoon and drain on paper towels.
- When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
- Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
- Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste.
Tip: Maintain the oil’s temperature.
Serves: 3-4 people.
- 2 very ripe plantains (the skin of the plantain should be brownish black)
- salt (optional)
- Heat approximately 1/4″ oil in a medium skillet over medium heat.
- Peel the plantain, and cut at an angle, making slices about 3/4″ thick. Brown plantain in oil, approximately 2 minutes a side, or until both sides are brown.
- When browned, remove from skillet and place on a paper towel covered plate to drain the excess oil off.
- Serve hot.
- The traditional way is to serve plain, but I like to sprinkle them with a little bit of salt for a nice, salty sweet taste.