Prep 5 mins
Cook 20 mins
These are wonderful! Haitian-style or Cuban-style, they are great. The Cuban-Style is to make a garlic melted salted butter to serve over the "Tostones", just before serving and the Haitian-Style is just to add the salt. Traditionally, Banan Peze is served as an essential acompaniment to "Griots" #148369. Once again, some of the terminology is different because I have the recipe in Creole and something is lost in the translation. Received a helping hand from Valentine Joseph.
- 1⁄2 cup vegetable oil or 1⁄2 cup corn oil
- 2 medium sized green plantains, peeled
- 1 tablespoon seasoning salt
- 1 tablespoon vinegar
- 1⁄2 cup water
- In a 12" skillet, heat oil over moderate heat until light haze forms.
- Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
- In a small bowl, add remaining ingredients and set aside.
- Add as many slices as you can, without crowding and brown about 2 minutes on each side.
- As they crown, transfer them to paper towels to drain.
- On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.
- Soak flattened plaintains in water mixture and place in oil on medium heat.
- Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
- Drain on paper towels.
- Season with salt and serve with Griots or any chicken or shrimp dsh.
- Bon Appetit!