The first time I was introduced to tostones was 2 years ago. DrFaulken decided to take me to lunch on my birthday to Kuba Kuba. I had been hearing about their food and how great it was from Fro for a few years, and I finally got the chance to go. The tostones were so yummy. I can’t remember what else I got that afternoon over 2 years ago, but since then I have had their Roasted Pork, Cuban Sandwich, Turkey Press, and Tres Leches Cake.
I always wanted to try my hand at Tostones especially when I saw DrFaulken’s Mom make them back in December. It was so simple. Then I saw a recipe for them in Vegan Brunch. I knew that it would happen soon. The next time I went to the grocery store, I finally decided to buy one plantain. I left it on the counter for a couple of days so that it could ripen a little more, which would also give the plantain a slightly sweeter flavor.
The following is the recipe from Vegan Brunch, however, I changed some of the steps in the recipe to how DrFaulken’s Mom makes hers.
Fried Plantains aka Tostones
Source: Vegan Brunch by Isa Chandra Moskowitz
Vegetable oil for shallow frying
Salt, to taste, I also like to use garlic salt
Slice the plantains into 1/2 inch slices. Preheat a heavy-bottomed skillet over medium-high heat. add oil to the skillet until it’s 1/4 inch deep. When the oil is hot, add half the plantains or so; just don’t over-crowd the pan.
Fry plantains for about a minute on each side. Take them out of the skillet and place on a paper towel. Taking one slice at a time smash with the side of a knife just to flatten. Place back into the oil and fry until golden brown, another 1-2 minutes per side. If you don’t want to use the side of a knife you can use a mallet or anything handy. Transfer to paper towels to drain. Repeat with remaining plantains. Sprinkle with salt, if you like. Serve ASAP.