Tostones

There are many varieties of plantains. This fried tostones recipe uses green bananas, frequently eaten in Latin cooking. They are also used in stews and soups. Green plantains can sometimes be hard to peel, so be sure to soak in warm water 15-20 minutes prior to removing the skin.

4 large plantains, peeled

Mixture of canola and olive oil for cooking

Kosher salt to taste

Heat the oils into a large heavy pan or cast iron skillet.

While the oil is heating, cut the plantains into 1-inch pieces.

Add the sliced plantains into the hot oil and fry for 3-5 minutes on each side. They should be slightly brown in color.

Remove the plantains with a slotted spoon and place onto a plate lined with paper towels.

On a hard surface flatten the plantains using a plantain press or use the bottom of a coffee cup. Flatten to half of their thickness to ½ inch.

Add the flattened plantains back to the skillet with oil and fry again until golden brown. Remove with the slotted spoon and place again on a plate lined with paper towels to drain excess oils. Sprinkle with the kosher salt and serve immediately.

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