How to Make Tostones (Fried Plantains)

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If you have never had a plantain, then boy are you missing out!  They might look like bananas, but they are so much more versatile and depending on the level of ripeness, they can be sweet or starchy.  Tostones, or twice fried plantains, are the perfect way to try out this tasty fruit.

If you are looking for a starchy side, choose green or slightly yellow plantains.  Totally delicious and perfect for adding to any Latin American meal.

However if you want a real treat, grab some yellow or black plantains and get ready for sweet goodness!!

We love tostones both ways and suggest you try both versions as well.  Promise you won’t be disappointed!

Tostones are easy to prepare and will keep warm in a low oven while you prepare the rest of your meal.  I love both the sweet and starchy versions with just a hint of sea salt, but for an extra special treat, try sprinkling your favorite sweet or savory spices over the freshly fried plantains.  Some cumin, garlic, or cayenne would be fun, but in my book nothing beats cinnamon on a sweet plantain.  Have fun and experiment – it’s the best thing about cooking your own food!

A quick not on my favorite products used for making Tostones:

Tropical Traditions is my go-to source for all things coconut and their coconut oil is second to none.  Glyphosate tested with organic options, it’s always in my kitchen and is the perfect choice for frying up your tostones.

I love making tostones, but I hate cleaning up the splattered oil from my cooktop.  I picked up one of these screens a few years ago and absolutely love it!  It makes clean up a breeze.

How to Make Tostones (Fried Plantains)

 Ingredients:

What to do:

  1. In a large frying pan over medium heat, melt enough coconut oil to coat the bottom of the pan.
  2. Add the plantains in a single layer.  Fry for 2-3 minutes or until the bottoms are lightly browned.
  3. Flip and fry on the other side for another 2-3 minutes.  Transfer the plantains to a plate.
  4. When they are cool enough to handle, place one on a small plate and flatten it with the bottom of a coffee mug.  Repeat with all of the slices.
  5. Return the pan to the heat.  Add more coconut oil if needed to coat the bottom of the pan.
  6. Fry the tostones in a single layer, 2-3 minutes per side or until browned and lightly crisp.
  7. Transfer them to a serving platter and lightly sprinkle them with sea salt.  I recommend using the salt even if you opt to try the sweeter version.  The salt balances out the sweetness beautifully!
  8. Serve warm.

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3 Comments:

  1. A friend in New York City has a blog about eating around NYC. She recently posted about a sandwich where the “bread” was made of fried plantains. It inspired Tyler and I to try medianoche sandwiches again. We made them in the pre-paleo days to eat while watching Dexter (one of our favorite shows) on one of our first dates. I think we’ll give it a go for this season’s finale, and of course we’ll let you know how it turns out!

    http://cravingny.com/2011/10/who-needs-bread-anyway/

  2. Pingback: Paleo Village - Paleo News – 18 June 2011 - Don Matesz, Greek Diet, High Carb, High Fat, Mark Sisson, Michael Prager, Paleo Events, paleo news, paleo news 18 june 2011, Paleo Seminars - | Paleo Village

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