cuban plantains (tostones)
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My mom was obsessed with bananas, all kinds. From the regular ones you eat fresh or the kind you have to cook, the long green or yellow ones, she believed adding them to any dish would make it healthier. So in my Cuban household there were always bananas and plantains in different stages of ripening. If the green plantains weren’t smashed and fried right away to make tostones, they’d ripen, turn yellow and be prepared as maduros- or sweet plantains (a recipe for another time). My favorite are tostones- thick, smashed slices of heaven twice fried and sprinkled with coarse salt. Fancy restaurants "stuff" them by piling delicious toppings over them.
My mom was obsessed with bananas, all kinds. From the regular ones you eat fresh or the kind you have to cook, the long green or yellow ones, she believed adding them to any dish would make it healthier. So in my Cuban household there were always bananas and plantains in different stages of ripening. If the green plantains weren’t smashed and fried right away to make tostones, they’d ripen, turn yellow and be prepared as maduros- or sweet plantains (a recipe for another time). My favorite are tostones- thick, smashed slices of heaven twice fried and sprinkled with coarse salt. Fancy restaurants "stuff" them by piling delicious toppings over them.
