Tostones (fried plantains)

Yield: 6 servings

Measure Ingredient
\N \N Vegetable oil; for deep frying
2 larges Green plantains; peeled, cut 1-inch
\N \N Xx; diagonal slices
\N \N Salt; to taste
1 bunch Arugula; leaves only, coarsely chopped
1 \N Serrano chile; stemmed, seeded,
\N \N Xx; and minced
2 \N Garlic cloves; finely chopped
2 tablespoons Lime juice
3 tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Freshly-ground black pepper

In a food processor, combine all the ingredients for the sauce and pulse together, scraping down the sides of the bowl as necessary, until smooth.

Cover with plastic and refrigerate until serving, but not more than 2 hours. In a large heavy saucepan or deep-fat fryer, heat about 3 inches of vegetable oil to 375 degrees. Deep fry the plantain slices, in batches if necessary to prevent overcrowding, for about 5 minutes, or until they just begin to turn golden. Remove the plantains with a slotted spoon and drain on paper towels. When the slices are slightly cooled, place a paper towel on the top of each one and flatten slightly with the palm of your hand to about half their thickness. Return the plantains to the hot oil and fry until golden-brown, 3 to 4 minutes more. Transfer to plates lined with fresh paper towels, drain briefly and sprinkle with salt to taste. Serve warm, accompanied by the dipping sauce. This recipe yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6220 broadcast 03-10-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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