Ingredients:
Ripe plaintains
Vegetable Oil
Cuban Abuela visiting from out of town
Recipe:
It’s so easy, you can do it even if you aren’t cuban (just ask my mom)
1. Peel the ripe, greenish plantain: it doesn’t peel quite like a banana.
2. Cut the plantain into slices, about 2″ to 2 1/2″ wide.
3. Using vegetable oil, fry the pieces on medium-high heat to a temperature of about 300 degrees F. (Oil should cover about halfway up the piece of plaintain) Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.
4. Place them on a paper towel to soak up the excess oil.
5. Use a “tostonera” or two plates to smash the plantains to half their thickness.
6. Let the oil come back to a higher temperature — this time about 375 degrees F. Fry once again, turning occasionally, until golden brown on both sides.
7. Remove and use paper towels to absorb excess oil. Sprinkle with plenty of salt and serve.
