food
Tostones
There's so much flavour you can't contain hidden in this plantain
food
Tostones
There's so much flavour you can't contain hidden in this plantain
Supplies
- 3 green plantains
- 1-2 cups vegetable oil
- Sea salt to taste
- For the sauce:
- 30 grams Parsley
- 2 cloves garlic
- 1/2 teaspoon Oregano
- Pink chilli flakes
- 2 tablespoons Red wine Vinegar
- 1/8 cup olive oil
- Pinch Salt
- 1/4 teaspoon honey
Steps
- Peel the plantains by making a vertical cut through the skin and peeling it back with your hands or the edge of a spoon.
- Cut the plantains into 1-inch thick pieces. Heat a layer of oil in a heavy bottomed pan. 3. Fry the plantains in batches. When the plantains are starting to turn light golden brown, remove from the oil and transfer to a plate lined with paper towels. Smash each piece with the back of a wooden spoon - this gives you a flatter shape with rougher edges. Return to the frying pan and fry for an additional 4-5 minutes or until golden brown and crispy. Transfer back to a paper towel lined plate to drain excess oil.
- Sprinkle with sea salt and serve immediately,
- For the sauce - pulse all ingredients