1
plátano macho (plantain), pelado y cortado en rebanadas de 1 pulgada (preferentemente verde no maduro)
3
tazas de aceite vegetal
1
cucharadita de sal
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Instrucciones
1
Calienta el aceite a 375 °F en una sartén de 12 pulgadas a fuego medio-alto o en una freidora profunda. Pela el plátano y rebánalo en trozos de 1 pulgada. Con pinzas, coloca con cuidado los plátanos rebanados en el aceite caliente y gira cada rebanada constantemente de 45 segundos a 1 minuto. Los plátanos maduros solo necesitarán de 45 a 60 segundos de cocción.
2
Retíralos del aceite caliente y colócalos sobre toallas de papel. Presiona cada rebanada de plátano con una tostonera o la parte inferior de un vaso. Presiona los plátanos verdes hasta lograr un grosor de 1/8 de pulgada. Los plátanos maduros deberán tener un grosor 1/4 de pulgada.
3
Vuelve a colocar los plátanos presionados en el aceite caliente, unos pocos por vez, girándolos constantemente y cocínalos hasta que estén dorados y crujientes. Colócalos sobre toallas de papel. Espolvorea uniformemente con sal.
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Consejos de expertos
consejo 1
Si utilizas plátanos maduros, sirve con arroz blanco. También se pueden servir con un plato de arroz y frijoles negros.
consejo 2
Una tostonera es un aditamento de madera especial para hacer tostones. Búscala en una tienda que venda aditamentos especiales latinos.
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