Cocina Recipe: Ometepe Island Grated Tostones
Directions:1. 4 large, green plantains
2. Abundant corn oil for frying
3. Coarse sea salt to tasteTrim the tips of the plantains and cut them in half crosswise
4. With a sharp knife, make a slit down one of the plantain ridges and use your fingertips to pull off the skin
5. Grate the flesh on the large holes of a box grater
6. Place at least 3 cups oil in a deep, heavy saucepan and heat to 350 degrees
7. Scoop a heaping tablespoon of the grated plantain into your palm
8. Press lightly to hold the plantain strands together as you place it in the hot oil
9. Fry, two or three at a time, turning with a slotted spoon or skimmer, until golden brown and crisp on all sides, about 1 minute
10. Drain on paper towels, sprinkled with sea salt and serve hot
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Crunchy and positively addictive, these grated tostones look more like golden plantain nuggets.
You can make them compact and somewhat flattened, but I prefer them a bit looser so the plantain strands get crunchier when deep-fried.
Serve hot with a dipping sauce of your choice and ice cold beer or mojitos made with Flor de Caña Nicaraguan rum.
posted by Aunt Julia @ 8:30 PM
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