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Puerto Rican Tostones (Fried Plantains)

Reviewed: Jan. 11, 2010
Just a few observations: 1. If you want to have a toston that is made like those in Puerto Rico you have to have green plantains (oh, and a plantain is not a banana. They are related, but are not the same. A plantain is much larger and thicker than a banana, even the plants are different). 2. The slices should be cut diagonally so the initial frying can cover the most area. 3. If you don't have a tostonera, a can or a plate can be used to squash the slice, 4. Once it is squashed it is put in salted water for at least 30 minutes, not just to prevent it from going brown, but to give the toston a very good salty taste. 5. Last you fry it until golden brown. 6. Some people make mayoketchup mix (mayonnaise mixed with ketchup) or olive oil with salt, lemon, and garlic or just sprinkle with garlic salt. Hope this has clarified some issues with the recipe.
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