Tostones, while the name makes them sound exotic, should probably become a staple in every household. They feature plantains which are an incredibly rich source of potassium which we need for proper nerve conduction, mood and sleep, and resistant starch to regulate digestion and heal the gut lining. As you may know, healing the gut is fundamental to overall health.
Plantains are phenomenal in sweet or savory recipes. In the form of tostones, especially when they’re mostly green and have minimal bruising, they turn out almost like a crunchier fry! I know, it’s hard to believe, and of course the flavor differs slightly, but those of you who are allergic to nightshades definitely have a reason to rejoice along with everyone else! These are easily made into a staple for meal side dishes or a great filling snack.
Tostones are twice fried plantains. Many deep fry them but I find it unnecessary. Here’s how you make them:
Green plantains, or at least partially green. Just keep in mind that the more green they are the more savory they will be so this will help you pick an ideal dipping sauce if you so choose to have on (and I think you should, although these are irresistible alone, as well.)
Cooking oil: 2 tbsp either coconut, ghee, or a combination of the two. Please no refined vegetable oils– especially not canola– because they will, when heated, if not already from processing, turn into trans fats due to the instability and unsaturation of the carbon-hydrogen bonds made in the oil. When they are heated the -cis fats will change into -trans if they aren’t saturated enough. This is why it’s important to use a fat that’s solid at room temperature.
Salt- I used this kind on my latest batch. Just make sure it’s a real salt as opposed to some refined salt which is actually the main culprit for the whole “salt is bad” agenda.
- Peel the plantain. Do do this you’ll want to wash it and cut off the very ends, and then use a knife to score both sides, so draw a vertical line cutting through the peel.
- Slice the plantain in about 1-1.5 inch pieces
- Heat up your oil, I use coconut oil.
- Once the oil is hot enough to sizzle when you put a plantain in, drop them in using a spoon
- Cook just until a deep yellow or gold on both sides. No need to get it crispy, yet.
- Once the plantains have cooled, set them on a paper bag or paper towel
- Use the bottom of a glass to smash them down to about 1/3 inch or so. If you need help getting them off of the glass, use your spoon to slide in between the glass and the plantain
- Heat your coconut oil again just like before
- Put your plantains back in until golden brown on each side, about 2-3 minutes
- Salt and pair with dip, or don’t
A common way to enjoy these traditionally is using a sauce made of lime juice, chopped garlic and cilantro with a little bit of salt. This makes a great pair with the plantains regardless of their ripeness and is absolutely delicious! I have a strong feeling these would also be good with a DIY bbq aioli which can simply be made by combining your favorite barbeque sauce (preferably paleo and organic) with your favorite mayo. I know I will be experimenting with various flavor pairings with this dish and please share what you find with us below.