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| Tostones (fried Plantains) | |
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| Tweet Topic Started: May 15 2011, 09:58 AM (75 Views) | |
| Lisa | May 15 2011, 09:58 AM Post #1 |
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![]() How to Make the Best Tostones... Plantains are a staple in the Cuban diet. We use them in many different dishes, Tostones are unique because they are fried twice. This double frying technique is very popular in Cuba! Many cooks use this technique to make French fried potatoes and boniato (sweet potatoes). Many of the French fries served at State fairs and carnivals in the U. S. are now made using this method. The frying, NOT the smashing part! The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day. Fried Plantains Peel the plantain: Cut the ends of each plantain off with a sharp knife. Use the knife to cut through the peel only the entire lenth of the plantain. Loosen the peel along the cut and remove peel by hand. Cut the plantain into slices, about 2" to 2 1/2" wide. Fill a large skillet a third full with oil and heat over medium-high heat to a temperature of about 300 degrees F. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness. Let the oil come back to a higher temperature -- this time about 375 degrees F. Fry once again, turning occasionally, until golden brown on both sides.Remove and use paper towels to absorb excess oil. Sprinkle with plenty of salt and serve. |
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8:44 PM Jul 10