Tostones
Making home made Tostones is easier than you might think! It basically comes down to cutting them up, frying them quickly on each side, smashing them into disks then frying them again. Not much too it!
Serve with…
They taste incredible when they are warm right from the pan too. I love the crisp exterior and soft center. With a generous sprinkling of salt, along side cool and creamy Easy Guacamole, Fully Loaded Guacamole, Fresh Fiesta Dip, Fresh Avocado Salsa or my Coconut Lime Shrimp Ceviche is pure heaven. Add a cool beverage and this is what a lazy, hot, Florida weekend tastes like at my house.
By making your own Tostones you can choose the oil they are cooked in which makes them very allergy friendly. This recipe is gluten free, soy free, nut free, dairy free and egg free. It is also aip and paleo friendly. They will surely impress at your next Cinco De Mayo party!
Tostones
Ingredients
- 2 green Plantains (cut into 1" chunks)
- oil for frying ( (I use coconut oil))
- salt to taste
Instructions
- Peel and slice plantains into 1" chunks.
- Pour enough oil in a frying pan so that it is about 1/8" deep. Put heat on medium-high. When oil it hot, lightly fry plantains on one side, then flip. Once the second side is lightly fried, remove and place on a plate. Don't let them brown too much because they will be fried again.
- Using the flat bottom of a large measuring cup, press the plantain into a flat disk about 1/4" thick.
- Return the smashed plantains to the frying pan, browning each side a bit more. Remove and place on a paper towel to absorb oil. Sprinkle with salt while it is still hot.
- Serve with dips like guacamole, salsa or shredded pork or beef.
