Grilled Tostones
Filed Under Appetizer, Recipe, Vegetable | Printer Friendly Page
Make sure that you use green plantains; this won’t work with ripe ones. Traditionally in Cuba and Puerto Rico these are twice fried, but today in my backyard they are twice grilled! A nice sauce to go along with these would be a Mojo or my Spicy Mango & Plantain Sauce.Â
Ingredients:
First, take the peel off of the plantain. You will most likely not be able to peel it like a banana. Cut off each end, and use a sharp knife to cut off the peel part of the entire length of the plantain.
Cut the pealed plantain into 1 inch pieces, oil them, and place on a hot grill.
Give each side about 3 – 4 minutes with a quarter turn in the middle. We want to form a crispy crust on each side.
When they are nice and brown on each side, take them off the grill and flatten them with a glass or mallet (something with a smooth, flat surface).
Re-coat with olive oil and place them back on the grill until they are golden and crisp.
Hit them with salt and garnish with chopped cilantro.
Hi Andy! This is a great way to make plantains! I will have to try this method next time I make them! Thanks for coming to my blog and letting me know about this great post!