Hi there Strong people!
Today I am sharing with you a simple recipe using green plantains! Now, if you are not familiar with plantains or what to do with them, you’re not alone! For years I wondered what the ugly looking bananas were! Now I have plantains almost every week in one form or another! For the purpose of making “tostones” or “twice fried plantains”, you will need a green plantain (unripe). Although it’s harder to peel, this is a salty treat and if your plantain is too ripe, it’s better used for a sweet treat such as “sweet fried plantains”. *Side note, if you ever want to make homemade plantain chips, you want to use green plantains which makes it easier to thinly slice! I’m obsessed with plantain chips!*
Here is a visual difference:
On to the tostones! These are great for snacking, in place of a “tostada”, tortilla, or bun. Basically another starch option to add to your plate! I’ve included step by step visuals along with the recipe. Enjoy!
How to peel/cut the green plantain:
Cut the plantain into 3/4 inch “coins”:
Fry the plantains in 1 tsp of coconut oil 2-3 minutes on medium heat each side (cool for 5 minutes when done):
Using parchement or wax paper to avoid a mess, use an object (I used coconut oil jar:)) to gently but firmly smash the cooled plantain coins.
Now, time to fry them in another tsp of coconut oil 1-2 minutes one more time (you might need to do this in 2 batches):
Once they are done sprinkle some sea salt and enjoy however you’d like!
Tostones-Fried Plantains!
Ingredients
- 1 Green Plantain
- 2 tsp Cococnut oil
- Sea Salt
Instructions
- Cut the green plantain in half for easier handling and pealing.
- Making small cuts length wise, gently peal the plantain.
- Cut into 3/4 inch pieces.
- Heat pan/skillet to medium heat and add 1 tsp of the coconut oil.
- Fry the plantain “coins” 2-3 minutes on each side.
- Let them cool for 5 minutes.
- Using wax or parchement paper and a “smashing” object, gently but firmly smash the plantain coins.
- Heat pan/skillet to medium heat again and the other tsp of coconut oil to a pan/skillet.
- Fry once again 1-2 minutes per side.
- Remove from heat and sprinkle sea salt to taste.
