Tostones: Twice Fried Plantain Slices (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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Ingredients:
3 large green or slightly yellow plantains |
vegetable oil, for frying |
salt |
essence, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees F.
2. With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin. Cut the plantains into 1 1/2-inch thick slices. In batches, fry the plantain pieces until just golden, about 2 minutes per side. Transfer with tongs to paper towels to drain.
3. Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices.
4. Reheat the oil and fry the tostones to a deeper color and warmed through, about 1 minute. Drain on paper towels and season with salt and Essence. Serve hot.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
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