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Tostones: Savory Plantains

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
  6
Lourdes Castro teaches students how to fry plantains for perfect tostones.
RECIPE INGREDIENTS
3   unripe (firm and green) plantains
3 cups  vegetable oil
Salt
Lime
Tostones: Savory Plantains Recipe at Cooking.com
DIRECTIONS
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 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.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/01/1900
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