FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PLANTAINS, TOSTONES
(TWICE-FRIED GREEN PLANTAIN)

 

Eat Caribbean by Virginia Burke



Pull the skin off and slice in 1/2-inch rounds. If it is a really big plantain you'll get about 16-18 slices.

Soak for a few minutes in cold salted water and then pat dry before you drop them in hot oil. Turn when just golden.

Remove, absorb excess oil on kitchen paper and then smash them with a rolling pin or a press (you don't want to destroy the slices, just flatten them).

Then drop them in hot oil again and fry until golden.

Remove and place on kitchen paper once more. This time they will be fantastically crispy.

Sprinkle with salt. They deserve to be eaten while still warm.

Serve with a sprinkling of minced garlic in oil if you like.
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

fr-logo-w165

 

 

Popular Pages