Don’t be scared about using lard. Not only is it a saturated fat that your body uses as a fuel source, but it is also stable at high temperatures and one of the safest fats to cook with. It also leaves fried veggies crispy instead of soggy and greasy.
If using lard look for organic, unrefined, kettle rendered with no preservatives. This is a great brand found on Amazon.
Tostones- Twice fried plantains
3 Greenish/yellow Plantains
1 Cup Water
2 Cloves Garlic, Crushed
2 Teaspoon Sea Salt
1/2 Cup Lard Or Coconut Oil
Peel the plantains. It’s not like peeling a banana, so if you’ve never done it click here.
Cut the peeled plantains into diagonal slices about 1″ long, you should be able to get about 10 slices from each plantain.
In a small bowl, combine the water, garlic and salt. Set aside for later.
Heat a large skillet over medium heat. Add 1/4 cup of the lard or coconut oil. Allow oil to melt and get hot, hot enough that the plantains will sizzle when added to the oil. Line a plate with paper towels and set aside.
Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to the paper towel-lined plate to drain.Now it’s time to flatten the fried slices. Place a plantain slice between two sheets of parchment paper and using the back of a spoon or a meat tenderizer, gently press the plantain. Not too flat, or it will fall apart.
Dip the pressed plantains in the garlic/salt water and place back into the hot oil. Be careful as the oil will splatter. Fry plantains until golden and crisp, about 3 minutes. Transfer to a plate to drain and cool.
Add remaining 1/4 cup lard to the pan and fry the remaining plantain slices, press and fry again. Allow to cool and serve.