Homemade Twice Fried Plantain Tostones Recipe (video)

[Saviolo]

A quick and simple one this week. Plantains are a fruit that look a lot like a banana, but have much tougher, startchy interior. They're great for frying, and even make very decent chips that aren't too sweet. This recipe is for tostones, which is a twice-fried plantain dish that is an amazing side for things like pulled pork (which will be next week's video), or dishes like chili, pepian, or mole.

We don't season the plantain when they first go into the oil. Soaking them in the icy salt water will season them somewhat, and then you're going to want to sprinkle them with salt as soon as they come out after the second fry as well. We found that the ones that had the most colour had the nicest texture inside. They were super jammy and sweet with a crispy, toasty outside.

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[Danascot]

1. No garlic?!

My wife's family is Puerto Rican. They crush up a lot of garlic and add it with salted room temperature water for the soak.

We'll try the icy water though.

They used ripe plantains that are too sweet for us. We use plantains that are still somewhat green. They're less sweet than those in the video and more starchy, something like maybe yucca.

I can't imagine tostones without garlic.

[Saviolo]

2. Interesting!

We quite enjoyed these as they were, but I could definitely see adding some seasoning to the water (other than just salt).