Shared by Joel Linkewer
Tostones (Fried Plantains)
Yield: 6-8 servingsThis recipe was shared by Joel Linkewer. Read more about his family in "Blintzes, Tostones, and Ceviche, This Family’s Hanukkah Spread Is a Map of Their History" and try his recipes for fried potato blintzes and spicy corvina ceviche. Plus, find more Hanukkah recipes in our holiday collection.
Family Journey
Baranavichy, BelarusSantiago, ChileSan Juan, Puerto Rico
Miami
Ingredients
- 1 cup vegetable oil
- 4 green plantains, cut into 1-inch pieces crosswise
- 3 cups cold water
- 3 tablespoons kosher salt, divided
Preparation
Step 1
Heat the oil in a large skillet over medium-low heat. Working in batches if needed, place the plantains in the oil and fry on both cut sides, approximately 4-5 minutes per side until golden and softened.
Step 2
Remove the plantains from the pan and gently smash and flatten the pieces by pressing down with a plate. (If they do not flatten easily, return to the skillet until they are fully cooked through).
Step 3
Fill a bowl with 3 cups of cold water and 1 ½ tablespoons of salt, stirring to dissolve. Briefly dip the flattened plantains in the water, then pat dry (this prevents discoloration in between frying and adds flavor).
Step 4
Increase the heat of the skillet to high and once the oil is shimmering fry the plantain pieces 1 more time, for 1 minute on each side until crispy and golden brown. Transfer to a cooling rack or paper towel-lined plate and sprinkle with the remaining salt.
Step 5
Serve with ceviche on the side.
