Description
I was introduced to tostones while living in Dallas, Texas, by a Puerto Rican friend. And since then, it has been one of my favorite salty snacks I can serve with guacamole. Usually, they are made by deep-frying slices of green plantain in unhealthy vegetable oils. To make a healthier version, I shallow fry them in extra virgin olive oil or avocado oil.
Ingredients
- 1 green plantain, peeled
- extra virgin olive oil or avocado oil (to generously cover the bottom of a large skillet)
- sea salt to taste
Instructions
- In a big frying pan, add extra virgin olive oil or avocado oil, as much as to generously cover the pan, but not too much. They will be shallow frying, and we don’t want to waste too much oil. The heat used is low to medium.
- Add the slices to the pan and fry the plantains on one side for about 4 minutes.
- Flip them and fry again for another 4 minutes on the second side.
- Take them out on a cutting board and flatten the plantains. You can do this by smashing each chunk with the bottom of a glass or jar and applying pressure gently, so they don’t break. Gently remove them from the bottom of the glass if they get stuck.
- Put them back in the pan and fry again, on low heat, for about 2 or 3 minutes on each side, until golden brown.
- Take them out on a paper towel.
- Serve immediately. Sprinkle with salt, drizzle with extra virgin olive oil and enjoy as a snack, with eggs, or with your favorite dip.
Notes
Eat tostones immediately.
