See Also: Appetizers · Cooking Club · Side Dishes · Vegetable Dishes
Plantains from Becky
From Dorothy McNett's recipes at www.dorothymcnett.com. This is one of many versions of Cuban style fried green plantains with the Cuban name Tostones. This version is compliments of Kristine Rebecca Irene Astray-Canada Carryl Waters (AKA Becky) as remembered from her childhood in Florida with a Cuban influenced family heritage. One large plantain will serve 2 people.
2-3 large green plantains
vegetable oil (peanut or canola, etc...)
sea salt
Cut off both ends of the plantains and then cut each one in half crosswise. With a paring knife, make a slit through the tough skin lengthwise on both sides without cutting into the plantain. Now roll the skin off sideways. Watch! It is easy...
Cut the plantains into 3/4 inch slices. Using a heavy bottomed saute pan or a stir-fry pan (or an electric deep fryer) heat enough oil to fill the pan at least 1 inch if making only one plantain, deeper if cooking several. Heat oil to 365 degrees.
Fry the slices about 3-5 minutes, or until they just begin to brown. Remove with a slotted spoon and place on paper towels. Use a glass measuring cup to press each slice down to about half the thickness. Fry them again in the hot oil only until golden brown on both sides. Remove with the slotted spoon again and drain on paper towels, sprinkling with desired amounts of sea salt. (The black sea salt is dynamite with this!)
Recipe created 2008-07-16.
