Components
- 500 grams of peeled manioc
- 3 cups of oil for deep frying
- season with salt as desired
Ready state
- Cut the manioc into pieces approximately 8 cm long and place them in the pressure cooker. Add 1½ teaspoons of salt and cover with water, ensuring the water level does not exceed two-thirds of the pan – around 1.5 liters is sufficient.
- Cover the pan and heat it over high flame. Once it begins to whistle, reduce the heat and cook for 15 minutes – the manioc should be tender and soft enough to be sliced and mashed; if it remains too firm, the tostones may break and turn dry after frying.
- After 15 minutes, turn off the heat and, crucially, let all the steam escape and the pan stop bubbling before removing the lid. Drain the water and move the cooked cassava pieces to a heat-resistant dish. Place it in the refrigerator for around 20 minutes to make the manioc easier to handle and knead.
- Slice the cassava into medium-sized pieces, approximately 4 cm by 3 cm. To do this, cut each boiled tolet lengthwise in half, removing and discarding the central fiber. Then, cut each half lengthwise again into two (or three strips if they are very thick). Finally, cut each strip in half across the width.
- Cut a bag for the food in the center and place it on the board. Put a piece of manioc in the middle, cover it with plastic, and gently press with a meat tenderizer (or a heavy panel) so the tostone is about 0.7 cm thick. If the manioc becomes too thin, it will lose its creamy interior texture and may break during frying. Carefully move the flattened tostone to a baking sheet and repeat the process with the remaining pieces.
- Heat a regular pan with oil over high heat. In the meantime, dry a stud using a paper towel.
- When the oil is hot, gently place 4 tostones into it at once. Fry them for 3 minutes, or until they turn a light golden color – flip the tostones using a skimmer to ensure even cooking.
- Using a slotted spoon, transfer the fried tostones to a plate lined with paper towels and repeat the process with the remaining pieces. Season with salt to taste and serve immediately. They are a true treat, perfect to accompany the main dish, guacamole, seasoned yogurt cheese, or ceviche.
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You can store the prepared tostones in the refrigerator and fry them just before serving. To freeze, place the tostones on a baking sheet in the freezer, and once frozen, move them to an airtight bag or container. They can be cooked directly from the freezer in hot oil.
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Tostones are also delicious when roasted. Preheat the oven to 200 °C (moderate heat), arrange the tostones side by side in a large ungreased baking pan with 1 1⁄2 tablespoons of olive oil. Bake for approximately 40 minutes, flipping them halfway through to ensure even cooking.
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If you wish, you can prepare manioc using a regular pot. Add 2 liters of water and bring it to a boil over high heat. Reduce the heat and simmer for approximately 30 minutes, or until the manioc is tender.
