How To Make Tostones In Avocado Oil

🧂 Ingredients

• 3 Green Plantains
• 2 tsp Sea Salt

  plus more for seasoning
• 4 cups Cold Water
• Avocado Oil

  amount will vary depending on the size of your pan

Instructions

• 1 Begin by slicing off each end of the plantain. The plantains are much harder to
  peel compared to regular bananas, so I recommend using a paring knife to score
  each raised ridge (there are 3 visible ridges) around the sides of the plantain.
  Use your fingers to then peel back each piece to remove the plantain.
• 2 Cut each plantain into six, one inch pieces. Repeat this step with all of your
  plantains.
• 3 Place the diced plantain chunks into a cold water bath and add some salt (about
  2 tsp) and let them soak for 15 minutes.
• 4 Remove the plantains from the water and pat them dry as thouroughly as possible.
• 5 In a medium frying pan, add the avocado oil to the pan so it covers the bottom
  and goes up about 1/2 inch in the pan. Let it heat for 5 minutes or so over
  medium heat.
• 6 Carefully add each of the plantain rounds into the base of the pan. Each piece
  should be submerged about halfway in the oil. Reduce the heat only slightly if
  the oil is splattering or popping (please be careful). Let them cook for about
  2-3 minutes.
• 7 Flip each plantain to the opposite end and continue to shallow fry the plantain
  an additional 2-3 minutes. They should begin to lightly brown on the sliced end
  and turn a deeper yellow around the sides, do not let them get to brown or burn.
• 8 Remove the plantains to a plate and let them rest briefly.
• 9 Place a sheet of parchment paper down on the counter and fold it in half to form
  a crease in the middle of the paper. Open it back up and on the right side place
  one of the plantain rounds into the center and fold the parchment back over the
  top.
• 10 Use a heavy glass with a flat bottom to smash and flatten the plantain. Be
  careful to not allow it to break apart, but flatten.
• 11 Work in batches of 3-4 and use a spatula to transfer the flattened plantains
  back to the oil and cook each side for 1-1.5 minutes or until they are crispy
  and golden brown. Be sure not to overcrowd the pan and take your time.
• 12 Once golden and crispy, remove them from the frying pan and place them on a wire
  rack lined baking sheet to drain any excess oil and prevent them from getting
  too soft. Immediately salt the tops as they come out of the oil for the best
  results. Repeat this until you have fried all of the plantains.
• 13 If you run out of oil- Add more to the pan and allow it to preheat again before
  continuing to shallow fry. See the article above for tips on how to serve and
  store them.

Nutrition Info