Tostones
Savory Fried Plantains
In Fearful Breakers, Señora Morejón delights in making tostones for Rafael and the other boys studying in her kitchen.
Plátanos maduros are the recipe for sweet plantains; tostones are the savory form. Green plantains are fried, smashed, fried again, and salted. They can be dipped in the mojo criollo sauce that is also used to marinate lechon asado. They are a staple and a delightful one.
2 large green plantains
Cooking oil, such as canola, with a high smoke point--enough to fill the skillet ¼ to ½ inch inch
Salt to taste
Ingredients
Using a paring knife, peel the plantains by cutting off the ends, then slicing the peel lengthwise on both sides. Strip away the peel. Cut the plantains into 1 inch slices.
Heat the oil over medium heat. This is critical – don’t let the oil get too hot. Toss in a bit of bread and when you see the first hint of a bubble, put in the plantain slices. The oil should come about halfway up the side. Fry until they turn a buttery yellow color, then turn them over and fry the other side. The purpose is not to brown them, but to soften them enough that they can be smashed.
When both sides are yellow and the plantain has softened, take them out and drain on paper towels. Then smash them flat, about ¼ inch thick. People in Latin America have a dedicated press for this, but it can also be done with the bottom of a glass. Make sure the oil is at medium-high heat.
A bit of bread dropped in the oil should now dance about with little bubbles around it. That means it is time to place the smashed plantain slices in to the hot oil. Fry, about 5 minutes per side, until it is golden brown and crispy. Remove from the oil and drain on paper towels, then salt.
They are best enjoyed hot, but can be reheated in the oven to retain the crispiness. Cubans enjoy dunking tostones in mojo criollo sauce, but they are excellent plain, as well.
Directions
