These basic garlic tostones
are Puerto Rican fried plantains with a little sea salt, the ideal golden
crunchy complement to a plate of rice and beans.
INGREDIENTS
2 plantains
1–2 cups oil for frying
1 tablespoon minced garlic
1 cup water
sea salt
Peel the plantains and slice
into 1-inch thick pieces. Put the garlic in a bowl of water and set aside.
Heat ample oil in a large
skillet such that the disks are half way immersed in oil. Insert the plantains
when the oil is shiny and a drop of water sizzles over the rim. Fry on either
side for 3-5 minutes until the plantains are gently softened and browned.
Remove and put on a lined sheet of paper towel.
Place the plantains on a
cutting board, smash using the back of a wooden spoon to make them half as
thick, and let them sit in the garlic water for about a minute
Remove, dry and rinse the
garlic bits so that they do not char, then return to the frying pan. Fry for
another 2-3 minutes on either side or once they have a rich golden color and a
crisp texture. Drain on paper towels again, dust with ground sea salt and serve
with rice and beans.
No comments:
Post a Comment