WOW! I tried Tostones a few months ago at Mundo’s in Weddington, North Carolina, and fell in love! Who would have thought that a double-fried and smashed plantain could be so perfect, and yet so super easy to prepare. The most difficult part of this recipe is peeling the plantain. Do not worry…I got you covered. I served mine up as a side with my Ropa Vieja. Click here for recipe.
I only wish I would have cut my slices a bit bigger. I just created a recipe for Tostones with Blackened Shrimp and was sure to make them much bigger. One plantain will make about eight small tostones.
Cut the ends off of the plantain. With a knife, cut lengthwise down the plantain. Take a spoon and place between the flesh and the peel. Peel away the skin with the spoon. Heat up the oil in a non-stick pan.
Cut the plantain into circles. I cut about 1″…wider if you want a bigger tostone. Place the plantains into the oil. You just need enough oil to cover the surface of the pan. Allow to brown on one side (about four to 6 minutes) then flip. You will notice the plantains will turn yellow during this process. Brown the other side.
Remove and take a bowl of cup and smash the plantains. Place back into oil and fry a second time. Place tostones on paper towels to drain any excess oil. Salt immediately and ENJOY!
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[…] top of your favorite rice with a few lime wedges. I also added homemade tostones as a side. Click here for recipe! […]
[…] fry. Remove from oil once browned and drain on paper towels. Sprinkle with kosher salt. Click here to see how I made them last week. They were much smaller, and did not require as much oil. You want […]