Oct 20, 2011

Tostones with Seasoned Lime Salt (Twice-Fried Green Plantains)

A week or so ago, I put a recipe on the blog for fried plantains. That recipe was for plantains that were soft and sweet.  This recipe is for green plaintains.  I first saw this recipe on a show on PBS called Cooking with Daisy. Since then I found a recipe for the Tostones by Emeril Lagasse. He is one of the most famous chefs here in the States.  It seems like everything he makes is wonderful.  My brother and his girlfriend was over and I begged them to try this recipe with me.  Needless to say, the plate was empty in less than 10 minutes.  These are so delicious.  They are great as a snack or as a side dish with a meal. 

3 large green or slightly yellow plantains
Vegetable oil for frying
1 tablespoon kosher salt
1/2 teaspoon packed finely grated lime zest
1/4 teaspoon ground cumin

In a deep fryer or large skillet, heat the oil over moderate heat to 350ºF.
With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin. Cut the plantains into 1 1/2- inch thick slices. In batches, fry the plantain pieces until just golden, about 2 minutes per side. Transfer with tongs to paper towels to drain.
Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices.
Reheat the oil and fry the tostones to a deeper color and warmed through, about 1 minute. Drain on paper towels briefly before serving. While the tostones are draining, combine the salt, lime zest and cumin in a small bowl and stir to blend. Season the tostones with the seasoned lime salt and serve immediately. Enjoy!