FRITURAS - FRIED FINGER FOODS

Tostones -

Tostones - Green fried plantain

Here is a nice side dish that can be had with any meat dish or for that matter as a snack. The secrete to Tostones is to eat them while they are still hot. And for those of you, that have never had them get ready for a real treat.

I will start you off with a small batch, but if I were you I'd buy a few extra and leave them in the refrigerator. Just in case you decide on making some more this way you will have them on hand.

A - 3 green plantains.

B - 4 - 5 large clove of garlic.

C - salt and pepper to taste.

D - About 1 quart of very cold water.

E - Enough vegetable oil or shortening for deep frying.

F - A large brown paper bag or a tortilla press.

1 - Crush garlic in a mortero or with a garlic press.

2 - Place a little cold water in a large bowl or pitcher.

3 - Add garlic, salt and pepper. ( make sure that these ingredients are well blended.

4 - Add a little more cold water.

5 - Cut off both ends of a plantain and with a sharp knife run a slit down one of the veins of the plantain. Remember not to cut to deep, what we want to do is to be able to remove the skin not to split the plantain in half. Now with the thumbs of both hands start prying the skin apart until you have removed it completely.

Now slice the plantain on a diagonal about half inch thick. Place the slices in the water mixture making sure that they are completely covered with the water. Continue this process until you have finished with all the plantains add water as needed. ( The secrete is to keep them well bathed so that they don't turn in color. This would be a good time to taste the water making sure that you have a good garlic taste and that the salt and pepper are to your liking.

Cover and place in refrigerator for at least a half hour or longer. What we want is for the flavor in the water to be absorbed by the plantain.

6 - place oil or shortening in a deep fryer or caldron and bring up to heat about 350 degrees.

7 - Once the fryer has come up to heat drain the slices on at a time and place them in the fryer. Depending on how big your fryer is place enough so that they can float freely, remove after ten minutes and allow to drain on a piece of paper towel.

I know that you were wondering about that brown paper bag, well here is when it comes into play.

Flatten the brown paper bag and fold it in half. Place one plantain at a time on the bag, now fold the bag again to create a press. With the plantain in between the bag press down and flatten the slice, being careful not to break it apart.

Do this to all the slices and set aside.

Now I hope that you didn't throw the water mixture out, because we still need it.

Take a slice at a time and dip it quickly in the water, shake off any extra water and return to the deep fryer allow to fry until golden brown in color or until they float to the top. Remove from heat and allow to drain on a paper towel, you can add salt at this time if you wish.

Try and sprinkle some mojo on the plantains I think you might enjoy them that way. ( Check the foundation page for the mojo recipe.