Tostones, the gringa way

By | September 16, 2013

tostones 09 16 13

Plantains a la my amiga de Dominicana, Juddita.

Take 1 plantain and de-skin.  The greener the plantain the less sweet the taste.  A yellow plantain with black spots on the skin will taste the sweetest.  Cut the plantain into 1/2 inch diagonal pieces.  I usually make 2 plantains at once and use about 1/8 cup of oil in total – a mix of slightly more olive oil than coconut oil.  Fry both sides of the plantain pieces over a medium heat until slightly brown – approx. 4 minutes each side for greener plantains.  I use a fork to test for softness throughout.  Take the plantain pieces out of the oil and mash them flat.  I do this by covering the plantain piece with a dishcloth and pressing down with the side of a larger chopping knife.  Fry both sides of the flattened plantain slices again this time until golden brown, about 2-3 minutes each side.  Take the pieces out of the oil and place on a paper towel.

Lastly, I top with Real Salt and shredded raw cheddar cheese.  I sometimes also top with sour cream or fresh mozzarella cheese.

It’s like the flavors are soul mates!