Green plantains are fried, smashed, and fried again to make tostones.
- Servings: 4
Source: Martha Stewart Living, February 1997
- Peanut oil, for frying
- 4 green plantains
- Coarse salt
Pour 5 inches oil in high-sided saucepan. Heat over medium flame to 365 degrees.
Slice plantains into one-inch long pieces; fry, 3 or 4 at a time until golden and starting to soften, about 3 minutes. Lift with slotted spoon; drain on paper towel. Transfer to work surface, stand plantains on ends, and, using a small durable plate or bottom of a saucepan, press down on each until it flattens to a 1/4-inch-thick circle. Return plantains to oil; fry until crisp, 2 to 3 minutes. Lift out of oil, and drain on fresh paper towel; sprinkle with salt. Serve immediately, or keep warm in oven. Repeat with remaining plantains.