Tostones
Recipe by:
Paula Deen
10
5
3
Easy
- Oil, for frying
- 3 plantains
- Salt
1) Preheat oil to 180C.
2) Cut plantains down the middle; peel away skin and cut into 3 1/2-cm pieces.
3) Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the centre to still be raw. Salt lightly.
Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.
4) Put the fried plantain through the old fashioned smasher. This will make it a cup shape.
5) Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a kitchen paper-lined sheet tray. Season with salt.
2) Cut plantains down the middle; peel away skin and cut into 3 1/2-cm pieces.
3) Add plantains to the hot oil and fry until golden; about 2 to 3 minutes. Do not overcook as you want the centre to still be raw. Salt lightly.
Cook's Note: Check the doneness with a toothpick. The middle of the plantain should still feel starchy and cool.
4) Put the fried plantain through the old fashioned smasher. This will make it a cup shape.
5) Place the "the plantain cup" into the deep-fryer and fry again until golden brown and fully firm, about 2 to 3 minutes Drain on a kitchen paper-lined sheet tray. Season with salt.
