Frugal and Fancy Bard College

TOSTONES
2 cups corn oil
3 green plantains, peeled and cut into 1-inch circles
sour cream
black or red caviar
In a deep heavy skillet, HEAT the oil until it is very hot but not smoking. DROP in
the plantain slices and BROWN on all sides. REMOVE with a slotted spoon, but
maintain the oil temperature. Using a tostonera or two pieces of waxed paper,
FLATTEN the plantain slices to ¼-inch thick. RE FRY until golden brown on both
sides. REMOVE and DRAIN on paper towels.
NOTE: For a more sophisticated dish, arrange the tostones on a platter and top
each with 1 teaspoon of sour cream and ½ teaspoon black or red caviar.
Delicious!
PICKLED ONIONS