Sweet Plantains vs Tostones

🧂 Ingredients

• 2 large ripe plantains

  very dark skin (the darker the skin, the sweeter they will be)
• 1/2 cup neutral oil. Since you will be frying the sliced ripe plantains

  you should use oil with a high smoke point like vegetable oil, canola oil, or avocado oil
• Salt
• 2 green plantains

  Ther Greener the better
• 1/2 cup Canola oil
• Salt

Instructions

• 1 Peel each plantain, using a sharp knife to cut the tough skin.
• 2 Cut each ripe plantain diagonally into 1/2-inch-thick slices.
• 3 Set aside.
• 4 Place a paper towel on a plate. Set aside.
• 5 In a nonstick skillet, heat oil over medium-high heat.
• 6 Pan-fry the sliced plantains for 2-3 minutes per side until they’re golden brown
  and the edges are crispy.
• 7 Transfer the fried plantains to the plate to drain.
• 8 Season them with salt and serve immediately.
• 9 Heat a large skillet with an inch of canola until its hot (375 degrees).
• 10 While the oil is heating up, peel the green plantains and then cut them into
  1.5-inch coins.
• 11 Plantains can be difficult to peel and takes a little practice and patience to
  master the technique.
• 12 Fry the plantains for about 3 minutes or until they are a light golden color and
  semi-soft.
• 13 Remove the plantains and drain on a paper towel.
• 14 Keep the oil heated.
• 15 When plantains are cool enough to handle, smash them into flat rounds (You can
  use one of those fancy tostoneras or you can place a round glass over the fried
  plantains and press down).
• 16 Fry the plantains for a second time in the hot oil for about 3 minutes.
• 17 They will turn crisp and golden brown.
• 18 Remove the Tostones and drain on a paper towel to remove any excess oil.
• 19 Add salt to taste.

Nutrition Info