Smashed and twice fried plantains make-up these snacks, apps or sides.
Plantains, or if googled, are referred to as “cooking bananas” are a tough starchy distance “cousin” of a banana. When smashed and fried they make perfect platforms for a tangy sauce or alongside the pernil or pork shoulder recipes on the site....
Here’s the most difficult part of the process; peel the plantains.
You can slice ends off plantain, make a lengthwise slice thru the peel, and pull it off. This can be frustrating, cause plantains don’t peel like bananas....but don’t give up!
Next, in a large skillet, heat oil over med-hi temp.
Slice peeled plantains into 1” pieces.
Add to hot oil, plantain pieces. Flip once slightly browned, about 1-2 minutes per side.
Remove plantains from skillet once both sides are browned. Place pieces on cutting board.
Using a flat bottom glass, or plate and press down on cooked pieces of plantains and smash them flat.
Return flattened plantains to hot oil and fry a second time. About 30 seconds. (If oil doesn’t cover plantains you can flip pieces halfway thru).
Remove plantains, which are now tostones, and place on a plate with paper towel and season with salt or other seasonings (Lawry’s seasoning salt, or cayenne pepper and salt, etc).
Enjoy!!
0 servings