I’ve enjoyed fried plantains so many ways and with so many accompaniments, but I sometimes forget how easy they are to add to any meal.
Here, I’ve made them in the traditional “tostones” style with only a touch of salt for flavor. Serve them as a side dish or with salsa or any dip – they’re delicious with nearly anything, and super easy to make! One plantain for every two people makes a wonderful side dish or appetizer.
Plantains are super healthy for you and even good for your gut. On a paleo or Low FODMAP diet? This recipe’s for you! Need to add prebiotics to your diet? You’ll love this tasty recipe!
Cooking these plantains then cooling them before eating transforms them into fantastic resistant starches which can improve insulin sensitivity and reduce your blood sugar after meals, as well as help to alter your gut bacteria (microbiome) to promote overall health and weight loss.
The other option (or if your green plantains get too ripe) is to simply slice them length-wise and fry in a bit of oil. The natural sweetness of the ripening fruit creates a deliciously caramelized crispy edge, and a soft, dessert-like, sweet middle. They’re perfect on their own, or even with some ice cream!
- 1-2 green plantains
- Vegetable oil of choice, for frying
- Salt and pepper, to taste
Peel the plantains, then cut into approximately 1-inch thick discs. Each plantain should make 8-10 tostones.
Place in a large enough pot so that they are not touching, and with enough water to cover them all. Boil until fork tender but not falling apart — approximately 15-20 minutes.
Remove from heat and place each plantain on a flat surface. Gently flatten each one with the oiled bottom of a flat glass or bowl — try not to let the tostones break apart. Do not allow the tostones to dry out during this step: take them directly from the boiling water to the board, flatten, then fry.
Sprinkle with a dash of salt on each side and fry in a large pan with enough oil to cover the bottom of the pan. Fry on medium-high heat, turning when each side is golden brown and crisp — at least 2-3 minutes per side.
Unless using much more oil to fry, there is no need to drain the tostones on paper towels once cooked. If the oil is used sparingly, and cooked at a medium-high heat, the tostones should not be oily.
Serve warm with dips or as a side dish.
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