(known as tostones
in Central America) are twice fried rounds of green plantain
. Fried green plantain (plátano verde) is starchy and sweet, and absolutely fantastic dipped in creamy aji amarillo sauce
. I like to use plantains that are still green but just starting to ripen (with a touch of yellow on the skin). Plantains become sweeter and less starchy as they ripen, but they also lose their firmness.
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour, 20 minutes
- Slice the ends off of each plantain, then slice unpeeled plantains crosswise into 1 1/2 wide circles. Place plantain slices in a bowl of salted water to soak for 1 hour.
- Peel the plantain slices. If the peel does not come off easily, make a slit through the skin with a sharp knife first, and then peel it off. Place the peeled plantain slices on paper towels and pat dry.
- Heat 1-2 inches of vegetable oil in a heavy skillet to 350 degrees. Place plantain slices in the oil and cook until golden (plantain should sizzle gently), working in batches if necessary. Drain on paper towels.
- Use the bottom of a glass or bottle to smash/flatten the slices of plantain into disks about 1/3-1/2 inch thick.
- Return flattened plantains to the hot oil and fry until deep golden brown. Drain on paper towels, and sprinkle generously with kosher salt.
- Serve plantain warm with aji sauce for dipping.