Ahhh, tostones. It’s a great midnight snack. Use green plantains, cut on the bias and fry once for about 3-ish minutes. Remove from the oil and smash with a can of tuna, with just the right twist of the wrist. Fry them again in oil that’s not too hot…Everything’s better fried, so twice fried is even better.
They’re perfect hot out of the oil (vegetable or canola), drained for just a second on a paper bag and sprinkled with sea salt and a dash of Tabasco. Sometimes I slice habaneros to heat things up. They’re also great topped with creme fraiche and caviar and a toast of Champagne.
Hi Kim,
I just love keeping track of you on your blog! I NEVER knew you were a closet tostones fan. These are a staple of Colombian cuisine as well and I have found memories of my aunt, Maria Ines, frying up huge batches. Next time give them a try with a vinegary cilantro salsa. Muy Bueno!
Congratulations on your luscious book. I devoured it in just a couple of days. Hope you are feeling better. Wishing you all the best.
Love, Ana