Tostones
Green plantain fried twice, flattened between the fryings, with a garlic dip.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Score the plantain skin lengthways and lever it off with a knife; a green one will not peel by hand.
Cut them across into three-centimetre pieces.
Crush half the garlic with salt and stir it into half a litre of warm water.
Fry the pieces at 160 °C for four minutes, until soft but not golden.
Flatten each piece with the base of a glass or a press to a centimetre thick.
Dip the discs in the garlic water for a second and pat them dry.
Fry them a second time at 190 °C for two minutes to a crisp shell, salt them and serve with a mojo of the remaining garlic, olive oil and lime.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: AMartiniouk · CC BY-SA 3.0