Two Tone Tostones Food

DOMINICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantains and cut into 1-inch thick slices.
• In a large skillet, heat the oil over medium heat. Fry the plantains until lightly golden on both sides, about 5 minutes. Transfer to a plate lined with a paper towel.
• Using the bottom of a bottle, small saucepan, or tostonera if you have one, press down the plantains to flatten them to about half their original size.
• Return the pressed plantains to the hot oil. Fry until crisp around the edges, about 2 minutes on each side.

TWO-TONE TOSTONES

Steps:

• Wash the sweet potatoes. Pierce the peel in 6-8 places, place both in microwave and nuke for 4-6 minutes, until partially cooked.
• While sweet potatoes are cooking, peel plantains and slice into medium rounds.
• Slice sweet potatoes into chunks. My preferred method it to quarter them and then chunk the quarters like a banana. Nice triangular pieces are good for presentation.
• Heat olive oil in a large skillet or nonstick frying pan.
• On medium to medium-high heat, fry sweet potato and plantain slices together, stirring and flipping to prevent sticking or burning.
• Grate sea salt over slices during frying process.
• Drain and shake onto serving plate. Best hot! Reheat well in oven or toaster oven after refrigeration, poorly in microwave.

TOSTONES

Steps:

• Start by slicing the plantains. Cut off the ends of each plantain and discard them. Use the tip of a paring knife to slit the peel lengthwise, then cut the plantain in half. Using your thumb (or a spoon), lift the edges of the peel to help loosen it from the plantain. Remove and discard the peel.
• Once peeled, slice the plantains at an angle, into 1 to 1 ½-inch pieces.
• In a large skillet, heat the vegetable oil over medium heat. Working in batches if necessary, add the sliced plantains and fry for about 1 minute per side, or until they soften slightly and gain some color.
• Remove them from the pan and, using a tostonera press or a flat bottomed ramekin (or glass), gently press each slice until about 1/4 inch thick.
• Return the pieces to the hot pan, and fry until crispy, about 2 minutes per side.
• Transfer the tostones to a cooling rack (or a paper towel lined plate) and season generously with salt while they are still hot.
• Serve immediately!

TOSTONES

Steps:

• Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
• In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
• While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
• Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
• Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.