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Add a nice Spanish accent to any meal with Fried Green Plantains(tostones).
Peel plantains and slice them into many pieces diagonally about half an inch each.
Sprinkle salt to taste. Fry in hot oil.
Remove plantains from oil when they start turning brown. Flatten each plantain in wax paper or "tostonera" if you have one.
Repeat above step for all the plaintains then refry until they are all crispy.
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Comments
CubanCoffeeGirl said
on 2/13/2008 :-)
CuttingEdge said
on 2/13/2008 You did not offend. I believe that my recipie is easy to follow. When I say "cook in hot oil" I understand that must people would guess what hot oil is. Recipies that tell us to heat the oil to 350 degrees are a cooking turn off. I guarantee that most people who are used to eating tostones, not make them, do not have a way to measure how hot the oil is. I tried to stay away from those kind of complicated recipies adorned with many useless words. If someone who reads my recipie does not know how to peel, cut, sprinkle with salt, smash, or fry, maybe they should not be cooking after all.
CubanCoffeeGirl said
on 2/13/2008 SO SORRY -- THREE PARAGRAPHS, WITH THE LAST ONE BEING "YES I KNOW THAT . . . " THAT'S IT! :-)
CubanCoffeeGirl said
on 2/13/2008 LAST PARAGRAPH -
Yes, I know that to make tostones one needs: oil, salt, a frying pan, sliced green plantains and something to flattened them with (my mom’s technique was a brown paper bag. ☺), but give that simple recipe, as I believe yours is, to someone who is use to eating and not making them -- and they will be as lost as I am when I have to make a pernil following my Puerto Rican friends’ recipe born of experience. Sorry if I offended. We are all one – especially when it comes to tostones.
CubanCoffeeGirl said
on 2/13/2008 Guys -- to read my comment, the bottom comment starting with "I apologize is first", followed by "My comment is also based on."