4 green plantains
Tostón or chatino is one of the most traditional Cuban starters. Toston is a twice fried plantain that is mashed with a mallet and seasoned, and then fried once, chilled and then fried again until golden brown. These are often served with a savoury dip or spicy sauce, or can be used as a chip for other dishes, or sometimes they are dusted with sugar as a sweet snack!
How to Make Chatino Plantain (Tostón):
- Plantain should be peeled and sliced into 3 or 4 bits widthwise.
- Cut 1/4″ (0.6 cm) from one end of the plantain (the very tips of the fruit) and then gently scrape the skin down one side without cutting through the plantain itself like a banana. Following this instruction is the best and easiest way to peel the plantain.
- After carefully prying the peel away with your fingertips, you’ll have the peeled fruit. Cut the plantain into coin-like pieces, widthwise.
- Put 1″ (2.54 cm) of vegetable oil in a pan and heat the liquid over medium heat until hot.
- Drop the pieces of plantain into the oil. You must fry the green plantain pieces for about 3 minutes on both sides or until golden.
- Remove the hot and oily plantains from the pan and put them on a plate covered with a fresh paper towel to soak up the oil.
- Using the bottom of your cup or a spoon, flatten the fried plantain. If you apply too much pressure to the plantain, it’ll stick to the surface, so press them gently to flatten them out.
- Return to the hot oil and fry until the plantain pieces are fully cooked and golden brown on both sides.
- Sprinkle the steaming hot plantains with salt and drain on a paper towel-lined tray (be sure to swap paper towels in between the two fryings to soak up excess oil).