Tostones

One of my birthday gifts this year was a new black iron skillet. This gave me an immediate urge to fry something. One of my favorite fried foods are Tostones. These are twice fried green plantains that are so friggin' good it is hard to describe.

Plantains are a close cousin to the banana with a lower sugar content and much starchier. Usually must be cooked (I've never heard of anyone eating them raw). The key to Tostones is that the plantains must be green. Ripe plantains are sweet and there are a number of other ways to prepare them. We'll save that for another post.

4 large green plantains
Cooking oil - enough to come up about 1/2" on a skillet
Salt

Heat the oil to 375F. While the oil heats, peel and cut the plantains into 1" pieces (like you cut a banana to put on cereal). With tongs, place the plantain pieces on end in the hot oil for three to four minutes until they begin to brown, turn them on the other end until it begins to brown. Remove to a paper towel lined plate. Do them in batches. Do not overcrowd the skillet.

A hamburger press or two saucers work well for the next step. Using either method, flatten the plantains. Put them back in the hot oil until they are lightly browned (two to three minutes). Remove to a paper towel lined plate and salt liberally. Serve hot. They are best right off the stove. See my Picadillo post to see a picture of the finished product.

Tostones are very good on their own but I like to make the dipping sauce below to go with them. This dipping sauce is good with plain tortilla chips too.

6 oz plain yogurt
4 oz sour cream
1 clove of garlic finely minced
1 tsp ground cumin
1/2 tsp salt

In a bowl combine all the ingredients. Refrigerate for at least a couple of hours. Overnight is even better.

Yum!