May 4, 2003 – Sided up to steak, some may call plantains the potatoes of the tropics. Similarly, you could consider tostones, which are twice-fried plantain slices, akin to french fries.
Plantains look like very large bananas. Unlike bananas, they must always be cooked, thus earning the common name "cooking banana." Plantains have a starchy, only slightly sweet taste, and are no more appealing to eat raw than potatoes. Their flesh can range from pinkish to creamy white, while the peel changes from green when unripe to yellow with black spots when ripe. The green stage is ideal for tostones.
The trickiest part to making tostones is peeling the green plantain. To peel a whole plantain, first cut off the ends. Then, using the tip of a paring knife, make lengthwise slits in the skin, trying not to cut into the flesh. Next, soak the plantains in ice water for five minutes. Then slide your thumbnails under the slits to loosen and pull away the skin.
Tostones are thick diagonal slices of plantain which are lightly fried, squashed in a wooden press that resembles a tortilla press or under a glass with waxed paper on top, and then fried again until crisp. You can enjoy them as an appetizer with salt for seasoning or with salsa for dipping. Tostones also can be served as a garnish or side dish with red meat, chicken or seafood. Try them!
Traditional Tostones
2 cups corn oil
3 green plantains, peeled and cut into 1-inch diagonal slices
1 teaspoon salt, or seasoned salt, if desired
In a deep, heavy skillet, heat the oil until it is very hot, but not smoking. Drop in the plantain slices and brown on all sides. Remove with a slotted spoon, but maintain the oil temperature. Between two pieces of waxed paper, flatten the plantain slices to 1/4-inch thick. Refry until golden brown on both sides. Remove and drain on paper towels. Sprinkle with salt or seasoned salt.
Makes 6 servings. Per serving: 270 calories, 18 gms fat (60 percent fat calories), no cholesterol, 360 mg sodium.

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