Plantains 2 Ways ::: Savory

I love plantains. While they resemble a large banana, watch out as it's an entirely different food to prepare. In fact, plantains must always be cooked before consuming. 

Before fully ripening, plantains can be cooked like a starchy tuber. This particular appetizer is a variation of Puerto Rico's savory plantain dish called a "toston." 

To begin, buy 3 unripened plantains (they will be greenish in color). Three plantains will make enough tostones for 4 to 5 people.

Next, cut open the tough outer shell of the plantain by making a couple cuts through the shell lengthwise and prying off the peel.

Once peeled, use a cheese grater to shred the plantains. Then take approx 3 tbsp of shredded plantain and press together in your palms in the shape of a .5 inch patty until the shredded plantains begin to release a sticky, starchy substance that will hold the toston together as you pan fry it.

Drop the patty into a cast iron pan with fry-temperature vegetable oil. Pan fry the toston until light brown (nice potato chip crunch!) on each side and remove. Season with salt (optional and in fact I prefer not to).

For the dipping sauce consider the Puerto Rican's famous mayo-ketchup. A delicious blend of (duh!) mayonnaise, ketchup and fresh crushed garlic. Add the juice from a couple key limes for the perfect pucker.

Pedro and I served this appetizer recently in Morgantown to celebrate an early Mother's Day with my mama. It's a crowd pleaser.