I’ve enjoyed plaintains so many ways and with so many accompaniments, but I sometimes forget how easy they are to add to any meal. Here, I’ve made them in the traditional “tostones” style with only a touch of salt for flavor. Serve them as a side dish or with salsa or any dip – they’re delicious with nearly anything, and super easy to make! One plantain for every two people makes a wonderful side dish or appetizer.
- 1-2 green plantains
- Vegetable oil of choice, for frying
- Salt, to taste
Peel the plantains, then cut into approximately 1-inch thick discs. Each plantain should make 8-10 tostones.
Place in a large enough pot so that they are not touching, and with enough water to cover them all. Boil until tender, approximately 15-20 minutes.
Remove from heat and place each plantain on a flat surface. Gently flatten each one with the bottom of a glass — try not to let the tostones break apart. Do not allow the tostones to dry out during this step: take them directly from the boiling water to the board, flatten, then fry.
Sprinkle with a dash of salt on each side and fry in a large pan with enough oil to cover the bottom of the pan. Fry on medium-high heat, turning when each side is golden brown and crisp — at least 2-3 minutes per side.
Unless using much more oil to fry, there is no need to drain the tostones on paper towels once cooked. If the oil is used sparingly, and cooked at a medium-high heat, the tostones should not be oily.
Serve warm with dips or as a side dish.