Peel the Plantains, cut the ends off each one, use a knife to cut through the PEEL ONLY all the way up the plantain, then loosen the peel along the part that is cut with the knife and remove the peel using your hand.
Cut the plantains into 2 inch slices
Heat the oil in a fryer to 300°F. Fry the plantains for 5 minutes, turning them only once, until they are soft. Remove from the oil and drain on paper towels.
Use a plantain press, plate or paper bag to smash the plantains to half their thickness.
Heat the same oil to 375°F. Fry the plantains until they are golden and crispy. Season with salt immediately and serve.
Mojo Flavored Avocadoes for the Tostones:
6 garlic cloves, chopped fine
½ -1 teaspoon salt
½ cup orange juice
3 limes, juice of
½ cup red onion, ¼-inch diced
2 tablespoons cilantro
¼ cup olive oil
10 ripe Haas avocado, peeled and cut in large chunks
In a medium sized skillet, heat the oil on medium heat. Add the garlic and salt, shake the pan until the garlic turns golden. Remove immediately from the heat, add the OJ and lime juice.
Add the onion, cook for about 30 seconds stirring, then shut off the heat and allow the mixture to come to room temperature. In a medium size bowl, mix into the avocado with the cilantro. Taste for seasoning.
Yields approximately 8 tostones, approximately 5-8 servings.
Recipe compliments of Macy’s Culinary Council Chef Michelle Bernstein. For more information visit www.macys.com/culinarycouncil