One of my closest girlfriends is from the Caribbean. Every time I go to her house, whether just to gossip over a glass of wine or for a formal sit-down dinner, she puts out a big platter of warm, salty tostones. For an authentic Caribbean meal, serve these salty, crisp plantains as an appetizer before Crock-Pot Cuban Ropa Vieja (page 113). Be sure that the plantains don’t brown the first time you fry them; the goal is just to soften them so they can more easily be flattened into a thinner pancake for the second frying. For more on plantains, see page 153.
Recipe information
Yield
makes about 24 chips
Ingredients
Preparation
Step 1
Working with one plantain at a time, use a sharp knife to cut off both ends. Run the tip of the knife down the full length of the plantain 2 or 3 times, cutting through the thick skin but not into the plantain. Work the peel off with your hands. Repeat with the remaining plantains.
Step 2
Slice the plantains crosswise into 1-inch thick slices. You should have about 24 pieces.
Step 3
Line a baking sheet with paper towels. In a large skillet, heat the oil over medium heat until hot but not smoking and shimmery.
Step 4
Place the plantains in the oil, seed side down. Cook just until softened, about 4 minutes; do not let them brown. Turn them over and cook the other side. Transfer the pieces to the paper towel–lined baking sheet. Repeat with the remaining pieces.
Step 5
When all of the plantains are cooked and soft, use a tortilla press (page 173) or the bottom of a large can to press each piece into a flattened pancake about 1/4 inch thick. Place new paper towels on the baking sheet.
Step 6
Return the pieces to the hot oil and fry until crispy and golden brown, 2 to 3 minutes per side. Less ripe plantains will take longer to cook than riper ones. Transfer to the paper towel–lined pan and immediately sprinkle both sides with salt. When all the tostones are fried, transfer them to a platter and serve hot.
From Aunt Elsa’s Kitchen
Step 7
For the absolute best flavor, sprinkle these with salt as soon as they come out of their second frying and serve hot.
