So our Puerto Rican Christmas dinner feast didn’t just consist on the Arroz con Gandules that we shared the other day… We also made pernil and started the feast with tostones! I love tostones (and really anything that originates with plantains), but didn’t realize that they’re really fairly simple to prepare. We made ours as a mid-afternoon snack/appetizer, while our dinner was cooking. Tostones beg for a dipping sauce – we made a garlicky-citrus concoction for them this time. Niki suggested a quick mixture of ketchup, mayo, and garlic that we just might have to try next time.
- 3 plantains (green bananas)
- Oil, for frying
- Pour oil into a large, tall-edged pan until it is ~1 inch deep. Place over medium heat. Goal oil heat is 375 degrees.
- Peel and then slice the plantains into ~3/4 inch slices. Fry in batches for 3-4 minutes, until then become slightly golden.
- Remove to a paper towel lined plate to cool briefly.
- After a minute or two, smash each slice to flatten it. (We used the back of a silicone spatula.)
- Return the flattened slices to the oil and fry for another ~2 minutes.
- Remove to the side and sprinkle with salt to taste!