New This Month


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


  1. Pour 5 inches oil in high-sided saucepan. Heat over medium flame to 365 degrees.

  2. 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.


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