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TOSTONES

aka Double Fried Plantains

A plantain is a tropical variety of banana with unique characteristics - some are peachy in color, others creamy white, and some are green. When unripe (the peels will be green, and the fruit really firm), they are vegetal/savory in flavor (and never should be eaten raw at this stage). Once the peels start browning, the starch in the plantain converts to more sugar - rendering the fruit sweeter, and more likely to scorch if cooked. So when looking for plantains, go for green and firm. If you can’t find green fruit, then at least go for the firmest fruit you can.

  TOSTONES  - served with a drizzle of lime juice/sour cream and a dollop of prepared tomatillo salsa. The provided recipe serves 3-4 as a side dish.

TOSTONES - served with a drizzle of lime juice/sour cream and a dollop of prepared tomatillo salsa. The provided recipe serves 3-4 as a side dish.

 
  WHAT YOU NEED:   - knife  - bowl of water  - frying pan  - wax paper and a heavy flat plate or pot

WHAT YOU NEED:

- knife

- bowl of water

- frying pan

- wax paper and a heavy flat plate or pot

  INGREDIENTS:   - 3 green or firm plantains - peeled and cut into 1 inch chunks  - 4 cloves garlic - sliced thinly  - peanut or grapeseed oil  - salt and lime wedges  - 1/4 cup sour cream or creme fraiche  - juice of 1/2 lime

INGREDIENTS:

- 3 green or firm plantains - peeled and cut into 1 inch chunks

- 4 cloves garlic - sliced thinly

- peanut or grapeseed oil

- salt and lime wedges

- 1/4 cup sour cream or creme fraiche

- juice of 1/2 lime

  INSTRUCTIONS:   1. Put slivered garlic in a bowl of water and add plantain chunks. Make sure water covers fruit. Let soak for an hour (or more).  2. Drain plantains and pat dry with a paper towel.  3. In a large heavy bottom skillet put 1/4” peanut oil, and once shimmering, add the plantain chunks, being careful not to crowd. Fry until golden (about 2 minutes), flip and repeat.  4. Put a few pieces of fruit between sheets of wax paper and press down gently with a heavy plate, flat end of a meat pounder or pot until plantains are about 1/2” thick.

INSTRUCTIONS:

1. Put slivered garlic in a bowl of water and add plantain chunks. Make sure water covers fruit. Let soak for an hour (or more).

2. Drain plantains and pat dry with a paper towel.

3. In a large heavy bottom skillet put 1/4” peanut oil, and once shimmering, add the plantain chunks, being careful not to crowd. Fry until golden (about 2 minutes), flip and repeat.

4. Put a few pieces of fruit between sheets of wax paper and press down gently with a heavy plate, flat end of a meat pounder or pot until plantains are about 1/2” thick.

 5. Re-fry flattened plantains until deep golden, and place on paper towels to drain.  6. Dust lightly with sea salt (I use Maldon).  7. To serve, mix sour cream or creme fraiche with lime juice and drizzle over each plantain. Top with a little dollop of tomatillo salsa and a squeeze of lime.  8. For a delicious vegetarian dinner, serve with  black beans  and a  tropical salad .  9. Enjoy!

5. Re-fry flattened plantains until deep golden, and place on paper towels to drain.

6. Dust lightly with sea salt (I use Maldon).

7. To serve, mix sour cream or creme fraiche with lime juice and drizzle over each plantain. Top with a little dollop of tomatillo salsa and a squeeze of lime.

8. For a delicious vegetarian dinner, serve with black beans and a tropical salad.

9. Enjoy!