Plantains are bigger and harder than bananas, and we usually eat them as an appetizer or side dish. Tostones are made when the plantain is still green and unripe. They are very popular in almost all Hispanic countries. These are made by twice frying the plantains and are soooo good!
This is what you will need:
- Green Plantains
- Deep pan
How to make them:
These are plantains, larger and harder than bananas. Unlike the banana they are not eaten raw. If you are keeping them in the refrigerator, make sure that you let them sit in hot water before trying to peel them. This will make peeling them a lot easier! Cut off the ends and then cut a slit down the middle, with your knife push up the corners and peel the rest with your hands.
When your oil is hot place them all in the pan and let them fry for about 3 minutes
Turn them over and let fry for another 3-4 minutes, or until they turn a yellowish color
I like using a flat bottom plate covered in plastic wrap to flatten them. Make sure you press evenly to get a nice shaped toston.
Put them back in the hot oil and let them fry for another 3-4 minutes, turn and cook for another 2-3 minutes or until they are golden brown and crispy
Serve immediately, I like to add salt and garlic powder