Fried Green Plantains

These delicious green plantain fritters are enjoyed throughout Latin America. Some are thick and some are paper-thin, but patacones or tostones are among the most important foods to home cooks and restaurants alike. Although fried twice (once to cook and soften, and once to ensure they are golden and crisp), the fritters are very easy to prepare. They can be made ahead of time (after being flattened) and frozen for up to 3 months. Serve the plantains alongside ropa vieja, a Cuban stew made with shredded meat (see related recipe at left).
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