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Puerto Rican Tostones (Fried Plantains)
Reviews:
February 24, 2008

ABOUT THE WATER...the reason puertoricans dip in water is because we cut them up early while making the rest of dinner. When the plaintain sits in the kitchen it will turn brown after a while,so we put them in water salt, so it so it won't oxidize. It is not necessary if you are frying soon after you cut them up. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. Cook to soften them and then "squash" them flat and fry again. Oil and water don't mix, so dry them before frying, if you insist on water. Cast iron will get nice and black if you make tostones regularly. Sprinkle salt when done and serve with ketchup, garlic oil or top with garlic shrimp... there seems to be many other suggestions. I will try to post recipe for mofongo soon...yum!

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