Description
The traditional method of making tostones is to cook them in oil just long enough to make them soft, then smash flat and return to the oil to fry until crispy. But when making them for the freezer I like to use the oven for the preparation so that I don’t end up with a lot of excess oil to discard or figure out how to reuse. Another option is to microwave the whole unpeeled plantains for about 6 minutes, then peel, slice and smash as directed below.
Ingredients
Scale
Ingredients for preparation
- 2 green plantains
- 2 tablespoons AIP friendly fat, melted
Ingredients for serving
- ¼ cup to ½ cup coconut oil
- Sea salt
Instructions
Preparation
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Peel and cut plantains into slices about 1-2 inches thick.
- Toss plantain slices in a bowl with the melted fat until evenly coated.
- Arrange slices on cookie sheet and bake for 10 minutes. Remove from oven and allow to cool until they can be handled.
- Use a standard coffee mug or a tostonera to smash each slice.
Freezing
- Put smashed slices in a shallow freezer proof container with lid or a resealable freezer bag.
Serving
- Heat coconut oil over medium heat in a cast iron skillet.
- When oil is hot, carefully add frozen smashed plantain slices to oil and cook in batches until crispy and golden brown, flip and fry on other side (about 2-3 minutes per side).
- Remove from oil with a spatula, sprinkle with salt to desired taste, and enjoy hot.
- Category: Appetizer
- Cuisine: Latin