Best Two Tone Tostones Recipes

TOSTONES

Steps:

• Trim and discard the ends of the plantains. Use a paring knife to cut a slit along the length of the plantain to easily remove the peel, carefully avoiding cutting into the flesh. If the peel is too firm, use a spoon to lift the edges, then discard the peel. Slice the plantain crosswise into 1-inch rounds (about 8 pieces per plantain).
• In a large skillet, heat about 1/8-inch vegetable oil over medium. When the oil shimmers, add the plantains, flat-side down. Fry until beginning to turn golden, about 1 minute per side.
• While keeping the heat on, transfer plantains to a cutting board. Working with one piece at a time, use a tostonera or large flat-bottomed cup to gently press each plantain to about 1/2-inch thick. (If using a cup, keep it as centered as possible to flatten the plantains evenly.)
• Working in batches if necessary to avoid crowding the pan, pan-fry the flattened plantains until golden-brown, 1 to 2 minutes per side.
• Using a slotted spoon, transfer tostones to a paper towel-lined plate to drain. While hot, season with salt to taste. Serve immediately.

TWO-TONE TOSTONES

Steps:

• Wash the sweet potatoes. Pierce the peel in 6-8 places, place both in microwave and nuke for 4-6 minutes, until partially cooked.
• While sweet potatoes are cooking, peel plantains and slice into medium rounds.
• Slice sweet potatoes into chunks. My preferred method it to quarter them and then chunk the quarters like a banana. Nice triangular pieces are good for presentation.
• Heat olive oil in a large skillet or nonstick frying pan.
• On medium to medium-high heat, fry sweet potato and plantain slices together, stirring and flipping to prevent sticking or burning.
• Grate sea salt over slices during frying process.
• Drain and shake onto serving plate. Best hot! Reheat well in oven or toaster oven after refrigeration, poorly in microwave.