Tostones are fried green plantains which are very popular in Latin American households (and especially Puerto Rico). Unlike their yellow plantain cousins, they are not sweet. Tostones are so easy to make my husband actually prepares them all the time (and he's better at it than me). We like them to come out crispy and sprinkle them generously with salt. I usually burn my tongue because I am too impatient and want to eat them hot out of the pan. Tostones make a great side dish or snack but are also impressive served as an appetizer. I generally prepare 1 plaintain per person depending on the size of the group.
- 2-3 ripe green plantains
- coconut oil
- sea salt
- Remove the peel from the plantains. It's not like peeling a regular banana and will be quite difficult to remove that way. Start by cutting off both ends of the plantain. Using your knife, slice down the length of the plantain taking care not to go too deep into the meat of the fruit. Make another long incision about an inch or two parallel to the first. You should now be able to peel off that inch wide piece of peel. Once that is removed, you should be able to peel away the rest.
- Slice crosswise into 1" pieces.
- Heat a few tablespoons of coconut oil in a nonstick frying pan on medium-high heat.
- Fry the plantains a few minutes on each side until starting to brown.
- Remove the pieces from the heat and place on a piece of parchment paper. Cover with another piece of parchment paper. Find an object (I use a mustard jar) to smash the plantains down flat. You want to get them about a half inch thin otherwise they won't get crispy. Return the flattened plantains to the pan and fry again on either side until brown and crispy.
- Sprinkle very generously with salt and serve immediately.