Tostones
Ingredients: 3 to 4 green plantains Vegetable oil Coarse salt
Instructions:
1. Fill the bottom of a large pot or skillet with about 1/5 inch of oil and heat for frying.
2. Cut both ends of the plantain and then cut a line through the skin on opposite sides of the entire plantain. This should allow you to pull back the peel more easily, but you may still need to use your knife.
Tip for peeling plantains: Use gloves if you have them as the plantain has a film that is difficult to wash off and will stain your hands. You can also try coat- ing your hands in cooking oil before handling them.
3. Slice the plantain into approximately one-inch-thick pieces.
4. Add one slice to the oil to test readi- ness. If the oil begins to bubble and slowly cooks the plantain, it is ready. If the oil is too hot it will turn the plantain brown. Remove the piece, reduce the heat and wait a few minutes for it to cool down. Add all the plantains, or what will fit, into your pot or skillet. Stir them every few minutes to ensure they cook evenly.
5. Remove the plantains after five to seven minutes when they are just turning a golden colour.
6. Set them on a paper towel to remove some of the oil.
7. If you are in the Dominican Republic you can pick up a tostonera, (device for flattening plantains), or you can flatten them on a cutting board with a plate.
8. Return the pressed plantains back into the boiling oil and cook until they’re golden or to your liking.
9. Remove tostones from the oil and let them drain on a paper towel.
10. Sprinkle with coarse salt and serve alone or with a dipping sauce. (Ketchup or a mixture of ketchup, mayo and garlic are common dipping sauces.)
Buen provecho!
thehubwinnipeg.com Fall 2016 • 43
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