"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

Traditional Tostones Recipe

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This recipe for Traditional Tostones, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maria Escobales

Category:
Category:

Ingredients:  
Ingredients:  
2 cups corn or canola oil
3 green plantains, peeled and cut in one-inch diagonal slices

Directions:
Directions:
In a deep heavy skillet, heat the oil until very hot but not smoking. Drop in the plantain slices and light brown on all sides. Remove with slotted spoon, but maintain the oil temperature. Using two pieces of waxed or parchment paper, flatten the cooked plantain slices to 1/4 inch thick. Refry until golden brown on both sides. Remove and drain on paper towels.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Considered as Puerto Rican french fries.

 

 

 

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