Cuban Tostones with Fried Egg

Ingredients

• 2 Green plantains (unripe)
• 2-3 Tassen Vegetable oil (for deep frying)
• 1/2 Teelöffel Salt
• 1/4 Tasse Water (for brine)
• 2 Eggs
• 1 Esslöffel Butter or oil (for eggs)
• Frischer Koriander (gehackt, optional) Fresh cilantro (chopped, optional)

Instructions

1. Cut off the ends of the plantains and score the peel lengthwise with a knife. Carefully remove the peel.
2. Slice the peeled plantains into 2-3 cm (1-inch) thick pieces.
3. Heat the vegetable oil in a deep pot or skillet over medium heat (about 160°C / 325°F).
4. Carefully place the plantain slices into the hot oil and fry in batches until soft and pale yellow, but not browned.
5. Remove the pre-fried plantains with a slotted spoon and drain on paper towels.
6. Flatten each plantain slice using a tostonera (plantain press) or a flat object (like the bottom of a glass) until about 1/2 cm (1/4 inch) thick.
7. Dissolve the salt in water to create a brine. Briefly dip the flattened plantain slices into the brine.
8. Increase the oil temperature to about 190°C (375°F). Fry the flattened plantains again until golden brown and crispy.
9. Drain the finished tostones on paper towels and lightly salt immediately.
10. In a separate pan, heat butter or oil and fry the eggs to your preference (fried eggs are typical).
11. Serve the tostones with the fried eggs, garnished with fresh cilantro if desired.

Nutrition