Like French fries, chunky crispy tostones are irresistible. Tostones are made with green plantains (cooking bananas), but ripe brown plantains, called maduros when fried, make a sweeter version. Try either, or fry a plate of both.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2006
Peel green and ripe plantains; cut into 1-inch (2.5 cm) slices. Set plantains aside separately.
Pour about 1 inch (2.5 cm) oil into large deep skillet or wide saucepan. Heat over medium-high heat until deep-frying thermometer registers 375°F (190°C) or 1-inch (2.5 cm) cube of white bread turns golden in about 40 seconds.
In batches, fry green plantains, turning often, until softened, 8 to 10 minutes. Transfer to paper towel-lined baking sheet and cover with paper towel.
With hands or bottom of glass, flatten fried plantains to half slice's thickness. Repeat with ripe plantains, frying for 2 to 3 minutes.
Return slices to same hot oil; fry, turning once, for 1 minute. Remove to paper towels. Sprinkle with salt. Serve warm.
Nutritional facts <b>Per serving:</b> about
- Sodium 76 mg
- Protein 1 g
- Calories 229.0
- Total fat 14 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 30 g
- Iron 4.0
- Folate 11.0
- Vitamin A 9.0
- Vitamin C 17.0