tostones

Golden, crisp and often underestimated, tostones or fried plantains are a wonderful appetizer and are even better along side a plate of rice, beans and pollo guisado. As a family growing up my mom would make these often served up with some fresh garlic sauce. ( Make sure you kiss your loved ones first before indulging :)

Makes about 3-4 servings

2 green plantains
Canola oil for frying
Tostonera or the bottom of a cup (for pressing down the plantains)

Garlic "sauce"
4 cloves of garlic
A pinch of salt
1-2 tablespoons of olive oil (Goya is best)

Let's prepare the plantains. Everyone's method for peeling a plantain is different but all I think you need is a very sharp and steady knife. Trim off the ends and run your knife down along the plantain breaking through the skin while at the same time peeling it back.

I like to cut my plantains on a slight angle. I don't know why, it is just the way my mom did it. (And the way my Grandma did it too).

On medium heat fry the plantains in about a 1/2 inch of canola oil for about a minute on each side. You can use the bottom of a cup or you can use a tostonera which I have here.

Place a plantain in the tostonera and press down flat. Then fry the plantains again for about 2 minutes on each side or until they are golden brown.

The garlic "sauce" is fairly easy to put together. Smash the garlic along with a pinch of salt until a nice paste forms. Place the garlic in a bowl with some olive oil to cover it. It is strong but if you like garlic you will love this on a freshly fried plantain.

Yum!

Enjoy!