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Prep 10min
Total15min
Servings13
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Ingredients
1
green (unripe) plantain, peeled
3
cups vegetable oil
1
teaspoon salt
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Steps
1
In deep 12-inch skillet or deep fryer, heat oil to 375°F over medium-high heat. Slice plantain into 1/2-inch pieces. With tongs, carefully place sliced plantains in hot oil. Cook 1 to 1 1/2 minutes, turning frequently. (Cook ripe plantains 45 seconds to 1 minute.)
2
Remove from hot oil, and place on paper towels. Using tostonera or the bottom of glass, press each plantain slice to about 1/8-inch thickness. (Press ripe plantains to 1/4-inch thickness.)
3
Return pressed plantains to hot oil. Cook a few at a time, turning frequently, until golden yellow and crispy. Drain on paper towels. Sprinkle evenly with salt.
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If using ripe plantains, serve with white rice. Or this can be served with a rice and black bean dish.
A tostonera is a small wooden press for making tostones. It can be purchased at many Latin food stores.
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