Tostones are a delicious staple in Latin American cuisine. Unlike sweet plantains, they are cooked before they are ripe and twice-fried. Mine are crunchy and salty without the mess and the nasty fat that comes from deep frying them. I didn’t think it was possible, but here is the proof.
1 green plantain
1. Bring a medium pot of water to a boil.
2. To peel the plantain, use a sharp knife to remove the ends, then carefully slice the peel lengthwise, about 3 or 4 times all around, without piercing through to the “meat” of the plantain. Remove the peel with your hands. Cut the plantain into 1½-inch pieces.
3. Cook the plantain in the boiling water for 10-15 minutes, or until they are cooked through. You will know they are ready when you are able to easily pierce them with a fork. Transfer the plantain to a paper towel to dry.
4. Heat 1 tablespoon of olive oil in a large, non-stick pan over medium-high heat. Add the plantains to the pan, flat side down, and allow them to toast for 1-2 minutes, or until golden brown. Flip and cook the opposite side another 2 minutes, or until golden brown. Remove the plantains from the pan, but do not turn off the stove.
5. Use a “tostonera” to carefully smash the plantains. They may stick to the tostonera, so use a rubber spatula to help you remove the tostones. Transfer them back to the pan. Cook for 2-3 minutes on each side, or until nice and crunch. Transfer to a serving plate and season with salt.