Cuba / Snacks
Tostones
Green plantain fried twice, flattened between the fryings, with a garlic dip.
Ingredients
- Green plantains4
- Garlic8 cloves
- Water500 ml
- Oil for frying500 ml
- Olive oil60 ml
- Lime1
- Ground cumin1/2 tsp
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Score the plantain skin lengthways and lever it off with a knife; a green one will not peel by hand.
Cut them across into three-centimetre pieces.
Crush half the garlic with salt and stir it into half a litre of warm water.
Fry the pieces at 160 °C for four minutes, until soft but not golden.
Flatten each piece with the base of a glass or a press to a centimetre thick.
Dip the discs in the garlic water for a second and pat them dry.
Fry them a second time at 190 °C for two minutes to a crisp shell, salt them and serve with a mojo of the remaining garlic, olive oil and lime.
