"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Tostones (Fried Green Plantains), by Ann Marie Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Green plantains with no yellow, black or bruising oil for frying salt garlic cloves
Peel and slice the plantains on a diagonal. Cut them 1" thick. Soak in water with raw garlic cloves for 15 min. Pat dry so not to splatter the oil. Heat oil in a skillet and lightly brown both sides of the plantain. Remove a couple at a time and flatten them between foil and kitchen towels with your hands or a back of a plate. Return to oil until crispy. Drain on paper towels and sprinkle with salt. Eat hot.
Puerto Rican kitchens have a wooden plantain presser but I use my hands as mentioned above. A typical Puerto Rican dish is roast pork, with rice and beans and tostones. Deliciosa!
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.