Andrew Zimmern Cooks: Tostones
Twice-fried plantains, smashed and crispy, make a delicious Latin side dish or snack. Perfect with lime and jalapeño.
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Spider strainer
- Cleaver
- Pan
- Cutting board
- Chef's knife
- Peeler
- Stove
- Pot
- Paper towel
- Aluminum foil
- Parchment paper
- Serving platter
- Plate
Ingredients
- 2 barely ripe plantains (not green or overly ripe)
- Peanut or canola oil, for frying
- Salt
- Lime wedges, for serving
- 1 jalapeno, sliced for serving
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