Lourdes Castro teaches students how to fry plantains for perfect tostones.
- 3 unripe (firm and green) plantains
- 3 cups vegetable oil
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.
Cut peeled plantains into 1-inch pieces. Fry them in a skillet in the vegetable oil over moderately high heat for 5 minutes, then set them out on paper towels to drain and cool slightly.
Smash each fried plantain to a 1/4-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 1 minute; they'll emerge perfectly seasoned. Set them out on paper towels to drain.
Fry the tostones again for 5 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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Recipe reprinted by permission of Publisher. All rights reserved.
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