• 4servings

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Nutrition Info . . .

MineralsNatrium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 teaspoons 15ml Green or slightly yellow plantains (large)

  2. Vegetable oil - for frying

  3. Salt - to taste

  4. Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees.

  2. With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin. Cut the plantains into 1 1/2-inch thick slices. In batches, fry the plantain pieces until just golden, about 2 minutes per side. Transfer with tongs to paper towels to drain.

  3. Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick. Repeat with the remaining slices.

  4. Reheat the oil and fry the tostones to a deeper color and warmed through, about 1 minute. Drain on paper towels and season with salt and Essence. Serve hot.

  5. This recipe yields 20 to 24, or 4 to 6 servings.


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