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TOSTONES: TWICE FRIED PLANTAIN SLICES


Recipe courtesy Emeril Lagasse, 2001
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.



List of Ingredients





3 large green or slightly yellow plantains
Vegetable oil, for frying
Salt
Essence, recipe follows

In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees F.

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 and season with salt and Essence. Serve hot.

Essence (Emeril’s Creole Seasoning):
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup


Yield: Makes 20 to 24, or 4 to 6 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes





Recipe