I had no idea I would love these as much as I do. But they have me smitten. Tostones are plantains that are sliced and fried. Plantains are very firm bananas – a staple in Latin American countries and the Caribbean. This was my first time messing around with them. I tasted a recipe similar to this while I was working in the Cooking Light studios a few weeks ago, and I was blown away....
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bring the sunflower oil to medium-high heat in a pan.
Fry the plantain slices for about 1-2 minutes on each side until golden brown.
Drain the fried plantains on paper towels and sprinkle with coarse sea salt.
Combine minced garlic, basil leaves, parsley leaves, ripe avocado, olive oil, red pepper flakes, sea salt, and black pepper in a food processor.
Blend until smooth and refrigerate until ready to serve with the tostones.
Ensure the oil is hot enough before frying the plantains to achieve a crispy texture.
You can substitute fresh mint for parsley in the chimichurri for a different flavor profile.
Serve the chimichurri immediately after blending for the freshest taste.
Can I use a different type of oil for frying the plantains?
Yes, you can use other neutral oils like vegetable oil or canola oil instead of sunflower oil.
Can I make the chimichurri ahead of time?
Yes, you can prepare the chimichurri a few hours ahead and refrigerate it. Just give it a quick stir before serving.
What can I substitute for avocado in the chimichurri?
You can use Greek yogurt or sour cream for a creamy texture, but it will alter the flavor.
How do I know when the plantains are ready to be fried?
The plantains should be firm and yellow with black spots. Avoid overly ripe plantains as they may become too soft.
Can I bake the plantains instead of frying them?
Yes, you can bake them at 400°F for about 15-20 minutes, flipping halfway through, but they may not be as crispy.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
