Tostones – Twice-Fried Green Plantains

  • Serving Size2 - 3

    Ingredients

    • 2 green plantains
    • 4 to 6 T Approved oil
    • Coarse sea salt, to taste 
    • 1 to 2 T chopped fresh cilantro, for garnish

    Directions

    1

    Slice the tips off the plantains with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in a bowl of water with about 1 T of salt for 10 to 15 minutes.

    2

    Slice the peeled plantain crosswise into disks to 1 inch wide.

    3

    In a large skillet, heat approved oil over medium heat until shimmering, 3 to 5 minutes. Carefully add the disks to the heated oil, cooking on each side for 2 to 4 minutes, or until they have turned a darker, more golden color. Do not allow to brown.

    4

    Remove the disks from the oil and flatten, using a tostone press (recommended) or a sturdy glass/jar or flat meat mallet. If using a tostone press, place the disk in the recessed circle and then clamp down the lid on top.

    5

    Return the flattened plantain disks to the hot oil and fry for an additional 2 to 3 minutes on each side, or until crispy and browned. You will likely need to work in batches to fry the flattened disks.

    6

    Add extra cooking oil as needed, because these will absorb quite a bit of oil as they cook. Top with a sprinkling of coarse sea salt and a garnish of cilantro and serve immediately; tostones do not reheat well. Serve with your favorite main dish.

    Recipe adapted from: recipestonourish.com

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