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What You Need:
(To Make: about 40 tostones, enough for 5-6)
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3 firm, ripe plantains
2 teaspoons salt
Oil for deep-frying
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Translate this recipe:
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| How To Cook: |
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1. Peel the plantains. Cut crosswise in slices about ½ inch wide, Slant the knife while cutting so slices will have an oval shape.
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2. Place in salted water to cover and soak for 1 hour. Drain, reserving the water, and pat dry.
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3. Deep-fry at about 375°F until the plantains are tender but not crusty.
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4. Remove from the oil, drain well, and flatten by pressing evenly with the bottom of a glass, or you can use a tostone press, a gadget available in any Latino market.
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5. After frying dip each slice in the salted water, pat dry, and fry again until crusty. Drain on absorbent paper.
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