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September 28, 2009

This is very similar to the steps I take to make my own tostones, even though my family is Cuban. I believe the steps do need a little tweaking because as is I think you could burn the tostones. Ok, if your tostones are not fully submerged in oil, fry for 2-3 minutes on one side then flip to submerge the other half. You can also use a Fry Daddy and have it all submerged for 3 minutes. ONCE THEY COOL OFF, THEN you mash them with something with a flat bottom. A mug or a cup will do nicely. Make sure they're cool or it might come out mushy. I hate to go against tradition but my tostonera is going to waste because it provides a sideways mashing ability and the tostones come out lopsided. For tostones, also make sure your plaintain is green. If its got more yellow than green, it might be too soft for this and is best to be held off for platanos maduros once they darken. Lastly, I know this may sound weird however, I'd say skip the garlic powder and go with real minced garlic from a jar. Pour it on the tostones with some juice. Yes, its raw but the plantain kills its pungency and all you taste is yummy goodness. Salt to taste (light sprinkle will do) and you've got a wonderful side dish on your hands!

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