Puerto Rican Tostones (Twice-Fried Green Plantains)

Ingredients

• 3 large Green plantains (Firm, unripe (green) plantains are essential for authentic tostones.)
• 3 cups Vegetable oil (For frying; use neutral oil with high smoke point (canola, corn, peanut, or sunflower).)
• 1 tablespoon Kosher salt (For seasoning and salted water dip.)
• 1 cup Water (For salted water dip.)

Instructions

1. Peel and slice plantains

   Cut off the ends of each green plantain. Score the peel lengthwise in several spots and remove the thick skin. Slice plantains into 1-inch thick rounds for traditional tostones, or 1/2-inch for thinner, crispier tostones.

   Time: PT5M

2. Heat oil

   Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat oil over medium-high heat to 180°C (350°F).

   Time: PT4M

   Temperature: 180°C

3. First fry (par-fry plantains)

   Add plantain slices to hot oil in batches. Fry for about 2-3 minutes per side, until pale yellow and just tender but not browned. Remove with tongs and drain on paper towels.

   Time: PT6M

   Temperature: 180°C

4. Flatten plantains

   Lightly oil the bottom of a flat cup, small pan, or tostonera. Press each warm plantain slice to about 1/4-inch thick. For extra finesse, use a cookie cutter for uniform shapes.

   Time: PT3M

5. Dip in salted water

   Dissolve 1/2 tablespoon salt in 1 cup water. Briefly dip each flattened plantain into the salted water. Remove and pat dry with paper towels (they will splatter in oil if too wet).

   Time: PT2M

6. Second fry (crisp plantains)

   Return plantains to hot oil in batches. Fry 1-2 minutes per side until golden and crisp. Remove and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

7. Season and serve

   While hot, sprinkle tostones generously with salt. Serve immediately as a side or snack.

   Time: PT1M

Nutrition Facts

Calories

220

Protein

1g

Carbohydrates

32g

Fat

10g

Fiber

2g