Tostones, fried slices of green plantains, are a staple of the Spanish-speaking Caribbean. They are made like the best French fries by frying the plantains twice, once at a lower temperature to cook them through and a second time at a higher temperature to crisp them up. By using the same technique, thick slices of plantain, and a handy little gizmo called a tostonera, you can make little cups of fried plantain goodness that are the perfect vehicle for spiced-up fillings. Needless to say, they make perfect cocktail party fare easy to handle and satisfying enough to count as “real” food.
Ingredients
For the Cups
- 4 green plantains
- Vegetable oil, for frying
For the Filling
- Crab Filling for Pastelón Filling for Spicy Shredded Pork Tacos
- Xni Pec Salsa
- Salt cod filling for Salt Cod and Japanese Eggplant Napoleons
- Any of the empanada fillings
How to Make It
- Peel the plantains. Cut each plantain crosswise into 4 more or less even (about 1½-inch) lengths. If you do not plan to cook the plantains right away, put them in a bowl with cold salted water to cover for up to 2 hours. Drain and pat dry thoroughly before continuing.
- Pour 3 inches of oil into a Dutch oven or other heavy pot and heat until the tip of the handle of a wooden spoon dipped in the oil gives off a slow stream of bubbles (about 325°F). Carefully slip only as many of the plantain pieces into the oil as will float freely. Fry, turning them over now and then, until tender when poked with the tip of a paring knife, about 5 minutes. Remove them with a spider or a slotted spoon and drain on paper towels. Repeat with the remaining plantains.
- When all the plantains have been fried, start making the cups with the plantains that were fried first (they will have cooled enough to work with). Stand a piece of plantain up in the well of a tostonera and close the lid, using a little gusto. The plantain will form a little cup. Take it out of the tostonera and turn the rest of the plantain pieces into cups in the same way. The cups can be made to this point up to an hour in advance. Set them aside at room temperature.
- Just before serving, reheat the oil until the tip of the handle of the wooden spoon dipped in the oil gives off a lively stream of bubbles (about 360°F). Carefully slip as many of the cups into the oil as will fit without crowding and fry until golden brown and crisp, about 4 minutes. Remove with the spider or slotted spoon and drain on paper towels. Fry the remaining plantain cups. Mound the filling of your choice into the fried tostón cups. Serve within 5 minutes.