When you’re looking for an unusual appetizer for your next party, try tostones. They are twice-fried slices of green plantains (fruits that hail from the Puerto Rican and Cuban communities). Although I don’t often fry foods, when I do want that crispy and rich outer crust that comes only when you fry in hot oil, I always choose the right oil—one that can withstand high temperatures without dangerous smoking. I hope that you’ll choose wisely as well. I use almond oil for this recipe, but a refined avocado, sunflower, grapeseed, or safflower oil is also a good choice for high-heat cooking.
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