Wondering what a tostone is? Its slices of unripe, green plantains (like a banana) that are pan fried, smashed, and fried again until crisp. With a sprinkle of Himalayan Pink salt, they can be extremely addictive. A tip that I was told is to dip the tostone in a garlic-water blend before re frying, it adds additional flavor that steps them up a notch! You can pair them with black beans, rice, and avocado slices.
2 green plantains, 1-inch thick slices (Plátanos verdes)
1/4 cup avocado oil, for frying
Himalayan Pink salt, for sprinkling
- Slice ends and 3 long slices through the skin only. Peel back and slice in 1-inch thick slices.
- In a skillet on medium-high heat with oil, pan fry the plantain rounds for 3 minutes or until golden in color. Remove and set on a kitchen towel to drain excess oil.
- Using a clean glass, use the bottom to smash the plantains. Re fry in oil until crispy for 1 minute on each side. Remove onto paper towels to drain and sprinkle with salt.
- Serve warm with sauce of choice or Puerto Rican-style with a slice of avocado.
Chef’s tip: Take 1 cup water and add 1 Tbsp. minced garlic with juice of 1 lime. Dunk smashed plantains for 5-10 seconds before drying and re frying.
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