E&L's Tostones

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

Tostones are a staple in every Caribbean household and there is a variation of multiple ways on how to serve them with mouth watering toppings. Let concentrate on how you can make it in your kitchen so your your taste buds, family and friends can also get the explosion of flavors as your base ingredient is properly made. In other posts, we will give you options on these so called mouth watering toppings.

Note: Easy to follow links have been to added to certain ingredients not commonly found. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 4

Prep Time: 5 min

Ingredients:

1/2 cup canola oil (or your choice of peanut, corn etc)

2 green plantains

1 tbsp. salt

1 cup of water

3 minced garlic cloves

1 lime, juiced

Cooking Steps

1. Cut the ends off of each plantain. Using a pairing knife, slice through the skin of the plantain, lengthwise, just enough to score the flesh but not the plantain.

2. Use your fingers to pry open and peel off the green outer skin.

3. Cut the plantains into about 1″ to 1-1/4" thick pieces.

4. In heavy-bottomed skillet or pan, fill about a third of the way with oil. Heat over medium for a few minutes to warm up the oil just. (a trick to know when its ready, use a wooden spoon and dip it in the oil, when bubbles start forming around it, its ready)

5. While oil is heating up, in a bowl, combine the water, garlic, salt, and lime juice. Set aside.

6. Once the oil is hot enough, add the plantains you sliced slowly a few at a time. Fry the plantains until they become golden all over and they start rising to the top, about 6 minutes on each side. Use a slotted ladle to transfer to a bowl or plate lined with a paper towel.

7. Using a skillet or small pot you have, gently flatten each fried plantain piece. Flatten enough that it retains its shape. Keep in mind not to press so much so that they break apart.

8. Dip the pressed plantains in the garlic mix set aside just enough to coat each side. Remove from the mix, pat dry with a paper towel.

9. About 10 minutes before serving or plating, place the same skillet you used previously and turn heat to medium. Slide in the plantains back to the oil in batches carefully not splatter. Fry to crisp, about 1 or 2 minutes per side and remove with a slotted ladle to a paper towel lined plate.

10. Sprinkle with salt.

11. Place side of your favorite dish and enjoy.