C – Deep-fried food … oh, how I’ve missed you.
Sometimes, you just have to treat yourself a bit. When Luke suggested we do a week on Cuban food, I knew I needed to make these Tostones or fried green plantains. Unlike plantain chips, these are the thicker ones. I think they are way better than plantain chips, too.
Cubans usually serve this as a side dish or an appetizer.
I was really amazed by the technique. It’s unlike anything I have ever fried before. First you peel and cut the plantains into 1-inch-long rounds. Fry them until they are brown on each side and remove. Then you soak them in a salt water brine for about 5 minutes.
Dry them off, press them flat and fry them up until they are crispy. The multiple steps to this recipe creates a wonderful flavor and crispy airy texture. I was amazed.
It isn’t like frying potatoes where you soak the potatoes in water to remove the starch then fry, drain and re-fry to crisp them up.
If you soaked plantains in a salty brine before cooking, I don’t think they would absorb much of the brine. They are hard and don’t release much starch. Once cooked, the plantains soften and can easily soak up the brine.
It’s a process to making these. I can see why it can be a labor of love for these treats.
| Cuban Week 2016; Tostones (Pan-Fried Green Plantains) |
- 2 green plantains
- 2 Tbsp kosher salt, plus more for finishing
- Enough warm water to cover a shallow pan, about 2 cups
- Oil for frying
- Cut the ends off of the plantain. Score the peel of the plantain lengthwise. Peel and discard the peel.
- Cut the plantains into 1-inch-long rounds.
- Place about ½ an inch of oil into a pan and heat on medium high.
- Add plantains and reduce heat to medium. Cook for 3 minutes on each side. Remove and place on paper towel to dry for a minute.
- In a shallow bowl, mix salt and warm water to combine.
- Add the fried plantains into salt water brine and let soak for about 5 minutes.
- Remove plantains from brine and dry off on paper towels.
- Place each plantain in between aluminum foil and press with the bottom of a flat surface, such as a glass cup.
- Place back into hot oil and fry until golden brown and crispy. About 3 to 4 minutes.
- Remove from pan and set on a paper towel to drain any excess oil.
- Sprinkle more salt over each fried plantain.
- Best served hot as a side dish or an appetizer.
- Enjoy!
I can imagine a grandmother or mother making a big batch of these for her family for dinner.
It’s such an amazing traditional dish. I love that I got to try some.
Adapted from: http://www.finecooking.com/recipes/tostones-fried-green-plantains.aspx