TOSTONES are fried using green plaintains. Cut them staight down into 1 inch circles.
These are salty and are usually seasoned with some white pepper, garlic powder, paprika, chili powder.
THEN there's PLATANOS which are cooked using ripe with black skin or yellow plaintain. sliced sideways and pan fried untill golden brown. These are the sweet kind.
Puerto Ricans usually serve tostones them with rice and beans .
Ingredients
2 cups vegetable oil for frying
3 plantains, peeled and sliced into 1-inch pieces
salt to taste
garlic powder to taste
Preparation
Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of vegetable oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside.
Cut plantains diagonally into 1-inch slices. Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain.
While the plantain slices are still warm, place them one at a time between two sheets of wax paper, and flatten by hand to 1/4 inch thick. Return flattened slices to the skillet, and continue frying until golden brown. Drain on paper towels, and season with salt and garlic powder.
main ingredients: type of dish: cuisine: Type of meal: snack
main ingredients:
type of dish:
cuisine:
Type of meal:
snack
