Tostones

Ingredients

Instructions

1. 1

   Peel the green plantains by trimming off both ends, making a shallow lengthwise slit through the skin, and prying the peel off with your thumbs or the edge of a spoon. Cut each plantain into 2.5 cm thick rounds. In a small bowl, stir together the grated garlic, lime juice, water, and 1 g salt; set aside so the garlic lightly infuses the liquid.

2. 2

   Pour the oil into a medium, heavy pan so it is about 2-3 cm deep. Heat to about 160C. Fry the plantain rounds in a single layer for 4-5 minutes, turning once, until they are pale golden and just tender when pierced but not browned or crisp. Work in batches if needed to avoid crowding, which lowers the oil temperature.

3. 3

   Lift the plantains out and drain briefly on a tray or plate. While still warm, flatten each piece to about 1 cm thick using a tostonera, the bottom of a glass, or a small plate. If sticking is a problem, lightly moisten the press or place the plantain between 2 pieces of baking paper.

4. 4

   Increase the oil temperature to about 190C. Return the flattened plantains to the oil and fry for 2-4 minutes, turning once, until deeply golden, crisp at the edges, and firm on the outside. Drain well, then immediately sprinkle with the 4 g salt so it adheres while hot.

5. 5

   While the tostones are hot, lightly brush or drizzle them with the garlic-lime mixture, using just enough to season without soaking and softening the crust. Serve immediately for the best contrast of crisp exterior and soft center.

Nutrition per serving

Notes

• •Choose very green, firm plantains; yellowing plantains are sweeter and softer and will not make classic savory tostones.
• •Oil absorption is moderate, but proper temperature control keeps them crisper and less greasy.
• •Serve with mojo, aji, guacamole, or a bean-and-rice meal.
• •If you do not want a garlic-lime finish, simply season with salt right after the second fry.

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