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Puerto Rican Tostones (Fried Plantains)

Reviewed: Nov. 17, 2011
I just wanted to point out to those having difficulty with this recipe is that a toston is never to be made with a ripe plantain....the texture will be completely different at that point you simply slice and fry them and they are what we call maduros....always use a firm GREEN plantain and you will end up with a crispy treat with the endulgance of a fry....also follow the recipe to the T yes you can soak them before you first fry them so they do not blacken, however it will ensure a crispier toston if you dip in salted water right before the second fry...hope this helps! =)
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