Sunday, August 22, 2010
(prep time 5 min + cook time 10 min)
How it's done
Unripe (green) Plantain 1 large
Oil for deep frying
Peel off the skin of the plantain and slice it into 1" to 1.25" chunks. I got eight pieces from one large plantain.
Heat some oil in a wok and deep fry the plantain pieces for 5 minutes and take them out.
Now you need to flatten them.
Traditionally a tostonera is used. And since I didn't have one I placed each piece between 2 sheets of wax paper and pressed down with the bottom of my palm, then I used the smooth side of a meat mallet and pounded it gently to a 1/4" thickness.
Once all the pieces are flattened, fry them again for another 5 minutes until crisp and golden brown.
Take them out on sheets of paper to absorb extra oil and sprinkle some kosher salt on top.
Tell me this ain't easy.