|
|
|
Fried Plantain Pancakes II |
Serves: 9
Print this Recipe
(Tostones)
Category: Other Snacks
Makes 9 (5-inch) tostones
Tostones are flattened and fried plantains from the state of Tabasco. If you prefer not to double fry the tostones, try this method of steaming the plantains before pressing them flat. If you wish to try both methods to compare the results, read the instructions for Fried Plantain Pancakes I. A tortilla press is needed to make the pancakes.
3 large firm barely-ripe plantains (with mostly green peel)
Pan with a steamer insert
Oil for frying, such as safflower, corn, or canola oil
Salt, to taste
2 (8-inch square) pieces of plastic to line the tortilla press
1. Trim both ends off the plantains and cut them crosswise in 2-inch-long pieces. Peel off the skin. (There should be 3 pieces per plantain.) Pour about 2-inches of hot tap water in the bottom of a steamer and bring to a boil. Put the plantain pieces on the steamer rack, cover with a piece of foil and put on the lid. Steam the plantains 8 minutes. Remove to a plate. Blot with paper towels and let cool 6 to 8 minutes.
2. Put 1 piece of plastic on the bottom of the tortilla press and stand 1 plantain piece upright in the center of the plastic. Flatten the plantain slightly with the palm of your hand. Put the other piece of plastic on top of the plantain and close the hinged top. Press the handle gradually to flatten the plantain to a circular shape with irregular edges about 5 inches in diameter.
3. In a large nonstick skillet, heat about 4 tablespoons of oil until the oil shimmers. Peel the top piece of plastic from the tostone. Sprinkle with salt. Flip the tostone onto your palm and carefully remove the second piece of plastic. Carefully transfer the tostone to the hot oil and fry, turning with a wide spatula, until brown on both sides. Drain on paper towels. Keep warm in a 200° oven on a paper lined baking sheet. Repeat until all are flattened and fried. Serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fried Plantain Pancakes II comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
Melted Cheese Appetizer Melted Cheese with Chorizo Sausage Mushrooms with Melted Cheese Baked Cheese with Green Sauce Avocado and Cheese Appetizer Chicken Wings with Tamarind and Chipotle Yucatán Chicken and Bean Tortilla Snack Chicken Tostadas Smoked Turkey Tostadas Shredded Beef Tostadas Ham and Cheese Appetizer Stuffed Mushrooms with Ham Appetizer Meatballs Meatballs in Almond Sauce Spicy Baked Shrimp Shrimp Ceviche Shredded Shrimp Appetizer Chilled Shrimp in Cilantro Salsa Shrimp Salpicón Shrimp, Puerto Vallarta Style Fried Shrimp in Beer Batter Shrimp Fritters Shrimp Pinwheel with Jalapeño and Cilantro Sauce Shrimp Cakes with Corn Salsa Jalapeños with Shrimp Filling Grilled Jalapeños with Tuna Stuffing Tuna in Parsley Sauce Mixed Seafood Cocktail Marinated Fish Cocktail Marinated Scallop Cocktail Marinated Fried Fish Fillets Return-to-Life Shellfish Cocktail Oysters with Garlic and Lime Steamed Clams, Baja Style Clams Steamed in Beer Clams in Red Chili Broth Fried Squid Swordfish Bites with Pineapple and Red Bell Pepper Appetizer Fish Balls Chopped Crab Appetizer Caviar and Serrano Chiles on Crisp Tortilla Rounds Fried Corn Tortilla Chips and Strips Toasted Corn Tortilla Chips Crisp-Fried Whole Tortillas Bacon Guacamole Black Bean Dip Refried Beans with Cheese Green Chiles with Cheese Almond and Cheese Dip Olive and Tomato Dip Yucatán Stuffed Cheese Mushroom Appetizer Spread Tuna, Capers, and Jalapeños Bean and Cheese Nachos Black Bean Nachos Chorizo and Refried Bean Nachos Cheese, Jicama, and Green Chile Nachos Combination Nachos Crisp Rolled Chicken Taquitos Crisp Rolled Flautas with Chicken Crisp Rolled Flautas with Chorizo Mushroom and Epazote Tacos Creamy Mushroom Tacos Cactus Tacos Tacos with Steak, Cactus, and Onions Potato and Green Chile Tacos Mashed Potato Tacos with Red Salsa Fish Tacos Red Snapper Fish Tacos Open-Faced Chicken and Cheese Quesadillas Chicken Quesadillas Quesadillas with Oven-Barbecued Beef Quesadillas with Avocado Quesadillas with Zucchini and Cheese Quesadillas with Squash Blossoms Quesadilla Stack with Onions and Cheese Quesadillas with Chiles and Mushrooms Goat Cheese Quesadillas Chickpea Quesadillas with Cheese Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce Bean Burritos Tijuana Pork Burritos Grilled Chicken Burritos Stuffed and Fried Flour Tortillas Masa Shells for Sopes Masa Shells with Chicken and Potatoes Masa Shells with Refried Beans and Chicken Ground Beef Sopes Masa Cups with Spicy Meat Filling Masa Cups with Mushrooms and Chiles Masa Dough Shells with Crab Masa Cakes from Veracruz Potato Masa Cakes with Grilled Chicken Masa Patties Stuffed with Beans and Cheese Masa Patties Stuffed with Pork, Onion, and Salsa Masa Snacks, Veracruz Style Potato Masa Cakes Masa Potato and Cheese Snacks, Oaxaca Style Masa White Bean Snack Masa Quesadillas with Cheese Tortilla Appetizer with Beef and Green Sauce White Bean and Pumpkin Seed Masa Appetizer Shrimp Toasts Mushroom Toasts Avocado and Jalapeño Snack Mexican Chicken Sandwiches Roast Beef, Avocado, and Bean Sandwiches Pork Sandwiches with Tomato Sauce Turkey and Avocado Sandwiches Grilled Lamb Sandwiches Cuban Sandwiches Tuna and Jalapeño Sandwiches Shrimp and Avocado Sandwiches Bacon, Onion, and Tomato Sandwiches Poblano Chile, Beans, and Cheese Sandwiches Breaded Veal Sandwiches Mexican Sausage Turnovers Onion, Chipotle, and Epazote Turnovers Fried Potato Chips with Lime and Chili Spicy Fried Onion Rings Fried Stuffed Jalapeño Chiles Jicama with Red Chili and Lime Pickled Jalapeños and Carrots Cauliflower with Guacamole Potato Patties Stuffed Potato Appetizer Fried Plantain Pancakes I Fried Plantain Pancakes II Spicy Roasted Cocktail Peanuts Toasted Pumpkin Seeds Deviled Eggs, Mexican Style * Appetizers and Snacks
|
|
|