Fried Green Plantains, also known as tostones or patacones or fritos verdes, depending on the region, are a very popular side dish for just about any meal in Latin Caribbean cooking. Plantains are a relative of the banana but are much more starchy and often substitute for root vegetables. They provide a tasty, crispy alternative to mashed potatoes or french fries.
Yields 4-6 servings
2 green plantains
1½ cups canola oil, for frying
1. Cut plantains into slices or rounds, depending on the shape you want.
2. In a deep pan, heat oil for frying. Once oil is hot enough, fry the plantains until golden brown, turning as needed. Remove from oil and transfer to a flat surface. With a flat-bottomed glass or plate, flatten the plantains slightly. The thinner the plantains, the crispier and less greasy they tend to be.
3. Fry them once again until crispy, about 1 to 2 minutes.
4. Place on paper-towel covered plate to soak up excess oil.
5. Add salt to taste. Serve immediately. If not, transfer to a baking sheet and keep warm in oven.
Recipe and photo courtesy of Sonia Mendez Garcia