If you have ever eaten at San Chez in downtown Grand Rapids, (our favorite restaurant) you may have tried their Tostones, or Twice Fried Plantains. For those of you who have never tried them, Plantains are found in the produce section and look like large green bananas. The secret to making the crunchiest and best tostones is to pick the largest and greenest plantains. Plus, you must double fry the slices. Tostones can be served with rice and beans, but at our house we like to sprinkle them with coarse salt while they are still hot and serve them with salsa.
Crispy Fried Plantains
4 plantains, (as green as you can find them)
Salt
Vegetable Oil
Peel the plantains and slice them into 1" rounds. (Holding them under warm running water helps loosen the peel). Place the slices in a bowl of warm, salted water for 2-3 minutes. Drain and pat dry. Fill a large frying pan with enough oil to cover the bottom of the pan and heat to medium-high. Working in batches, fry as many plantain slices as will fit into one layer until they begin to turn golden. Remove plantains from pan and drain on paper towels. On a cutting board, flatten each slice by covering with small plate or the back of a spatula and press down as hard as you can, (the thinner the slices, the crunchier the tostones). Fry the flattened slices again until golden brown and crispy. Place on paper towels again to drain as you remove them from the pan. Salt to tast and serve right away.
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