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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These twice-fried tostones make a great addition to any Latin American dish - their crispy, crunchy, and full of flavor. Ingredients:
4 green platanos |
1/2 cup vegetable oil |
2 tablespoons garlic salt |
2 tablespoons salt |
Directions:
1. Peel the platanos and cut them in 1-2 inch pieces (julienne style or diagonal cuts) - they should be about 3/4 of an inch thick, but about 2 inches long.
2. Fry the slices in the vegetable oil and garlic salt until lightly browned. Remove and drain briefly on paper towels.
3. Place the platanos on a cutting board and use a solid glass bowl or metal spatula (or a platano smasher) to smash/flatten the platanos to about 1/4 inch thick. Dash the smashed platanos with salt.
4. Return the platanos to the frying pan and fry them again. They don't take as long the second time around, but you want to make sure they are crisp.
5. Remove from the frying pan, salt again, and let them drain on paper towels.
6. You can serve with gringo-ish ketchup, but that's considered blasphemy to some. Otherwise, they are great as a side dish to pretty much any Latin American dish.
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