Tostones

Tostones

By
From
Smith & Daughters
Photographer
Bonnie Savage

This is a more exciting, Latin version of fries. Who’s to say what goes with this ... plantain poutine? Go ahead. They literally go with any dressing or sauce in this book. At the restaurant we team them up with Salsa Verde and Oyster Mushroom & White Bean Ceviche.

This is more of a guide rather than a specific recipe. Choose the quantity of plantains according to your heart’s desire or the dish they’re accompanying.

Ingredients

Quantity Ingredient
plaintains
oil, for frying
salt

Method

  1. Peel the plantains and cut into 3 cm thick slices.
  2. Heat enough oil for deep-frying to 180°C. The oil is ready when a cube of bread dropped into the oil turns brown in 15 seconds. Add the plantains in batches and fry for approximately 2 minutes until they start to go yellow, but not golden.
  3. Remove the plantains from the oil and drain on paper towel. Keep the oil on the heat.
  4. While the plantains are still warm, use the bottom of a glass or saucer to smash and flatten them a little.
  5. Re-fry the plantains in the oil for a further 2 minutes or until golden and crisp. Drain again on paper towel, then sprinkle generously with salt and serve.
Tags:
Vegan
Plant-based
Vegetarian
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