Tostones
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 229 |
| pro | 1 g |
| total fat | 14 g |
| sat. fat | 1 g |
| carb | 30 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 76 mg |
| % RDI: | - |
| iron | 4% |
| vit A | 9% |
| vit C | 17% |
| folate | 11% |
-
2 large green plantains
2 large ripe plantains
Vegetable oil for frying
1/4 tsp (1 mL) salt
Preparation:
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.
Additional Information
Source
Canadian Living Magazine: April 2006
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