Fried Plantains AKA Tostones

If you live in the Claremont/Pomona area in Southern California, or surrounding area…you will want to try Inka Trails Peruvian Restaurant. It is a hidden gem located off Towne & Foothill in Claremont. You will want to have reservations in advance. My husband gets their BISTEK A LA POBRE and asks them to fry the Top sirloin steak, served with beans, rice, fried egg and the best fried plantains I’ve ever had. I always get the SUDADO DE PESCADO which is a Steamed filet of sole (medium spicy) sautéed with onions, tomatoes and wine, served with potatoes. It doesn’t come with the plantains but it is absolutely delicious. 
 
Ingredients:
 
1 (Ripe) Plantain, peeled and sliced into 1.5 – 2” inch rounds
 
1/3 cup or less of Canola Oil or Vegetable Oil
 
2 cups of cold water
 
Salt to taste
 
Directions:
 
When choosing your plantains make sure you purchase the correct thing. These are not your typical banana. They will be in their own section of the produce department. They are larger and heavier than a banana. I like my plantains soft but some like them firm. Choose a plantain that has a darker peel. The lighter the peel the firmer it will be. I almost chose the ones that are black but then you don’t want it too mushy. Use your best judgment here.
 
In a non-stick large skillet, heat up the oil on medium-low heat. Covering the bottom of the pan but the oil should only cover the bottom of the plantains.
 
Place the plantains in the oil and fry on both sides for approximately 3 ½ minutes per side.
 
Remove the plantains with a fork from the pan and put them on a plate. Use a ramekin, can or small plate and flatten each plantain by placing the ramekin over the fried plantains and pressing down.
 
Turn your heat down to low while flattening the plantains and before putting the plantains back in
Dip each plantain in a small bowl of cold water, and then return all of them to the hot oil that should be on low. Fry for one minute on each side. They should look browned.
 
Place a large paper towel on a plate and transfer the plantains with a large fork onto the napkin to get off any access oil. Salt them to taste and serve immediately.
 
*Best served alongside a Spanish or Mexican dish such as fried steak, carne asada tacos, enchiladas, etc. 
 
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