Tostones
Instructions:
This wonderful side dish is easy to make and as good
warm (or at room temperature, as long as it’s not made
too far in advance) as hot. To me, this needs nothing
more than salt and maybe a little lime, but some people
like it with hot sauce.
2 green-to-yellow plantains or green bananas
Neutral oil, like grapeseed or corn, as needed
Salt
Lime wedges
MAKES: 4 servings
TIME: 30 minutes
- Peel the plantains as described and illustrated on the previous page. Cut into 1/2-inch rounds. Film the bottom of a large skillet with oil and turn the heat to medium.
- When hot, add the rounds (you’ll probably be able to do this in one batch) and sprinkle with salt. Brown lightly, then turn and brown the other side. Transfer to a plate as they brown. (At this point, you may set the plantains aside for an hour or two before proceeding with the recipe.)
- When the plantain rounds have cooled a bit, put each between 2 pieces of wax paper and pound with the side of your fist or the palm of your hand until they spread out and just about double in diameter; they will look squashed and might split a little around the edges, which is right. (At this point, you may set the plantains aside for another hour or two.)
- Again, film the bottom of the skillet with oil, turn the heat to medium, and again, brown the rounds on each side (this time you’ll probably have to cook in batches). Serve hot or warm, sprinkled with salt and lime juice.