Tostones with a little dab of hot sauce
I find it easiest to slice the plantains and then peel them.
Most of you have undoubtedly tried sweet plantains, which are delicious in their own right. But green plantains are a unique starch. You can use them in essentially the same ways you would use potatoes. First, I sliced them in rounds about 1/2 inch thick and then peeled them. People always tell me to peel them first, but I find it easier to do it this way.
One of my most treasured possessions: my tostonera
There must be 50 ways to make tostones [apologies to Paul Simon]. Every cook has his or her own recipe, so embellish as you will. But this is Lisa's recipe, via Aristedes, via Aristedes' mom, and via Wanda, so I do as I'm told. First, fry the plantains in canola oil. [I know, I know. I never fry anything. But tostones are the single exception I make!]. Then, drain on a paper towel and blot away any excess oil.
We're almost to the good part.
The ultimate stress reliever.
If at first you don't succeed, fry, fry again.
Then, fry the squished, flattened rounds again. [I know, I know. Let me repeat my mantra: "Moderation in all things, including moderation."] Drain on paper towels and sop up as much excess oil as you can. Eat as is, with a dab of hot sauce, topped with refried beans, or anything else that would go well with a starch – which is just about anything.