Tostones
Growing up in my house, you didn’t need to be in the kitchen to know when my mom was making tostones. The smell of fried banana goodness would hit you if you were in your room or a few houses down playing with your friends. They were one of the most inexpensive but yet delicious treats that my mom often made for us. Simply fried and then lightly salted, it’s all you needed to fulfill you every comfort food dream come true.
Continuing the Tradition
I’ve continued the tradition and can surely find my sons running to the kitchen shortly into frying up some delicious tostones. This particular recipe is exactly like that of my mom’s and is found in the Cuba! cookbook. I hope that one day they would continue our cultural culinary traditions by making these alongside some of the other delicious Cuban food staples.
Tostones
Ingredients
4 green plantains, peeled and cut into 1.5 inch lengths
vegetable oil, for frying
sea salt of choice
Prepare
1.Heat at least 3 inches of oil in a large, heavy pot to 325 degrees Fahrenheit.
2. Working in batches, fry the plantain slices for 5 to 6 minutes, until they are light golden and softened. Not browned.
3. Remove the slices from the oil with a slotted spoon and set aside to cool slightly.
4. Increase the heat to 375 degrees Fahrenheit.
5. When the plantain slices are just cool enough to handle, smash them flat. You can use a tostonera, tortilla press, or two pieces of wooden cutting board, using even pressure when smashing down.
6. Return the plantains to the hot oil and fry until they are crispy, 3 to 5 minutes.
7. Transfer the tostones to paper towels to drain. Sprinkle them with salt while hot and serve immediately.
- 4 green plantains, peeled and cut into 1.5 inch lengths
- vegetable oil, for frying
- sea salt of choice
- Heat at least 3 inches of oil in a large, heavy pot to 325 degrees Fahrenheit.
- Working in batches, fry the plantain slices for 5 to 6 minutes, until they are light golden and softened. Not browned.
- Remove the slices from the oil with a slotted spoon and set aside to cool slightly.
- Increase the heat to 375 degrees Fahrenheit.
- When the plantain slices are just cool enough to handle, smash them flat. You can use a tostonera, tortilla press, or two pieces of wooden cutting board, using even pressure when smashing down.
- Return the plantains to the hot oil and fry until they are crispy, 3 to 5 minutes.
- Transfer the tostones to paper towels to drain. Sprinkle them with salt while hot and serve immediately.
