How to Make Tostones (Fried Plantains)
As a military family, my husband and I (both of us were born and raised in Oregon) have been lucky enough to live in some amazing places: Colorado, Virginia, North Carolina, South Carolina, and now Florida. I love food and love experimenting with different cooking styles. Thus, with each move, I take the opportunity to learn about regional ingredients and the local flavors and culinary techniques.
As you would expect, much of the food in south Florida is influenced by Latin culture. I will admit, I didn’t expect to find a kinship with this cuisine as, living in the south for the past 6 years I’ve grown very fond of what I call “down home” cooking: homemade food with super fresh ingredients and simply prepared. But what I’ve discovered is that these two styles have something wonderful in common. Much of the great Cuban, Dominican, and South American foods found here in Miami are made from simple and fresh ingredients. Just like “down home” southern food, there is soul, tradition, and history in the dishes.
Probably my favorite snack that I’ve discovered since moving to South Florida (though because its fried, I don’t make it often) is Tostones (or fried plantains). It’s surprisingly easy to make and a yummy taste of the Dominican Republic, Cuba, and Puerto Rico.
2 unripe plantains
½ tsp garlic salt
½ tsp salt
Heat the vegetable oil in a deep frying pan
Meanwhile, peel the plantains and cut into 1” thick slices, then fry until they are golden brown and float to the surface.
While the plantains are cooking, mix the salt and garlic salt together in a small bowl.
Remove the plantains from the oil and flatten using the bottom of a glass, then fry them again for approximately 30 seconds
Remove them from the oil and set them on a paper towel.
Sprinkle each tostone with the salt mixture and serve immediately.