All across the islands plantains are prepared in a range of ways with Puerto Rican Tostones being one such option. In this version, which I not surprisingly call “Nicole’s Tostones”, we use ripe plantains and dip them in water between the first and third frying. We like using ripe plantains because of their sweet flavour although many people will swear by the taste of green plantains often because that’s what they grew up with from childhood. 😉
- 5 Tablespoons oil for frying
- 3 Ripe Plantains (They are ripe when the skin is yellow and black. The more black, the riper/sweeter)
- Salt to taste
Peel the plantain and cut it into 1-inch chunks.
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides. About 2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate, measuring cup or glass over the fried plantains and pressing down.
Return the plantains to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Serves 6 people. Reduce or increase the plantain depending on the number of people.