Alicia Kennedy, Food & Drink Writer

old blog

plantain porn, tostones edition

As maybe you've noticed, I eat and drink a lot. I'm also prone to feeling a bit guilty about this and wanting my gluttony to be balanced, so last weekend I bought a bunch of smoothie supplies. I wanted to replace a meal every day with some tasty green sludge, and I've stuck to that. But then yesterday afternoon I was hungry and wanted tostones. In the name of the aforementioned balance, I sprinted to the corner bodega, obtained two beautiful green plantains, and fried myself up a snack.

Next week, I'll actually be in San Juan on a solo trip, reading and writing and swimming and going to yoga classes. My craving might have been about excitement, but I think it was mostly about wanting to put fried salty things into my mouth.

Plantains are, to me, the most perfect food: starchy and slightly sweet, oft-fried. What is better? Whenever my mom made them, they'd barely make it to the table. I'd rather have burned my mouth than lose a chance to taste their deliciousness.

So this is less a recipe than a simple ode to the twice-fried tostone. I definitely read about how to do this once somewhere and this is just the method that's stuck.

1. Cut off the ends and slice through the plantain's skin length-wise, then peel it all off. Save scraps for later smashing. Chop them diagonally. 

2. Heat a good amount of coconut oil in a pan (I love doing this with virgin for the coco taste!)—enough to cover a wedge. When you can toss in a tiny piece of plantain and have it immediately bubble up, you're good to go.

3. Add them all, eventually flipping with a fork once they've achieved a nice golden level of brownness.

4. Remove and place on a paper towel. When they're cool enough to handle, use the reserved skin to flatten each before you drop them back into the oil for the second fry. You'll want them to be even more golden.

5. When they're done, salt the shit out of 'em and sprinkle on some hot sauce. Snack your way to bliss and drink a smoothie next time.