Recipe: Tostones (Fried Plantain)

One of the staples of Caribbean food is the plantain. You’ve probably seen them in the grocery store: similar to a banana, this fruit is larger, greenish-brown and starchier (I wouldn’t recommend peeling one and eating it straight!).  Plantains are used in many Caribbean dishes, especially tostones (fried crispy plantain) and mofongo (mashed plantain).  In many ways, it can be used the way U.S. cuisine used the potato.

Tostones are a great first recipe if you’re interested making Latin American food at home.  Some of you may remember making these in class last year, especially how great they smell!  This recipe does involve heating oil in a frying pan, so I recommend you ask a parent to help you out.

Ingredientes:

-Plantains (you’ll want them to be greenish in color and firm- once they are black they are sweeter)

-Vegetable oil

-Salt

Instrucciones:

-Peel the plantains.  Again, they’re tougher than a banana, so you may need to slice the peels lengthwise first with a knife to get it started.

-Slice the peeled plantains into “coins” about ½ inch thick.

-Heat a little vegetable oil in the bottom of a frying pan and place the plantains carefully in the pan.

-Fry the plantains for about 2 to 3 minutes, turning them over midway through.

-When plantains are golden-brown, remove them carefully from the pan with a spatula and place them on a paper towel.

-With another couple paper towels, blot the excess oil and press down so they get slightly squished.

-Ideally, the outside should be crispy and the inside soft.  Sprinkle a little salt on them, and once they’ve cooled off, enjoy!