2 plantains, vegetable oil for frying, (optional ingredients for sweet sauce - mascarpone cheese, sugar, cream, nutmeg.
Cut 5 long slits along the skin of each plantain and soak it in water for at least 20 minutes. This way you will be able to peel the skin easily. Cut the peeled plantains to 3/4-inch thick coins and deep fry them until lightly golden. Remove them from the oil and pound them lightly with something flat to 1/3-inch thickness. Re-fry the tostones again for about 3 minutes or until golden. Remove the tostones with a slotted spoon and place them on tissue paper for a while to remove the excess oil. Make a sweet sauce from the ingredients above and drizzle it over the fried tostones. Tip: In most countries tostones are salted much like potato chips. For this particular recipe it is best to use plantains that have begun to ripen.
Plantains are very popular in the tropical countries, almost as much as the potatoes in the other regions of the world. When green, the plantains are starchy and can be cooked in similar ways as potatoes. I find that when ripe the plantains are very tasty for direct consuming.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.