Pili Nut Tostones (Edit recipe)

If you’ve never tasted a pili nut, your taste buds are in for a treat ! Such a buttery nut, and yet somehow they seem to just melt in your mouth. A tree nut wild harvested from the rainforests of the Philippines. They are a sprouted nut and are beloved for not only their unique taste, but also for their high fat and low carb content. They are featured as a garnish here, so they can stand out. Tostones, which are simply perfect for the creamy tomatillo dipping sauce and pili nut gremolata. Don’t worry, that’s just a fancy word for chopped nuts and herbs, you can make it and you will love this one!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	201
Fat:	20 g
Carbohydrates:	7 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	801 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

Pili Nut Gremolata

.5 cup Sprouted Pili Nuts with Pink Himalayan Salt (Pili Hunters)
.25 cup Cilantro, + additional as desired
.25 tsp Sea Salt
1 whole Lime, zest of one lime, reserve juice for sauce

Pili Nut Butter Dipping Sauce

.5 cup Tomatillo Salsa (click for recipe)

Tostones

2 whole Plantain, green, up to 3 depending on size
1 tsp Sea Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare gremolata by placing pili nuts & cilantro on a cutting board together and start finely dicing them. Add the sprinkle of salt, cilantro and lime zest and continue dicing until well incorporated. Taste and add additional salt if necessary, place in serving bowl and set aside.
Combine the creamy tomatillo dressing, pili nut butter and lime juice (reserved from the zest in the gremolata) in a small food processor and whirl up until well combined. Taste and add additional salt or lime juice if desired, place in serving bowl and set aside.
Begin heating up the coconut oil, you will want about 1½” of hot oil. We try ours up in a 10″ cast iron pan. Cast iron provides a great, even heat.
Prepare green plantains by peeling* and then cutting into 1″ sections.
Once oil is up to around 325° – carefully add about 5-6 slices of the plantains and fry until golden brown. Remove carefully to a plate lined with paper towels. Repeat with remaining slices.
Next step is to flatten out those fried slices, which you can do while they’re still warm. Place one slice in between two pieces of parchment paper and flatten with a plate by pressing straight down on top of the slice or you can even use a tortilla press. I like to flatten out 3-4 and then fry them up until they’re a lovely golden brown. Remove to a plate lined with paper towels and sprinkle immediately with salt. It’s important to salt them while they’re warm and still sizzling, this way the salt can adhere to them and give them the brightness they need. Repeat with remaining slices until all of them are fried.
Serve warm with the dipping sauce, gremolata and extra lime wedges for squeezing on top. We like to dip them in the sauce, sprinkle a generous amount of the gremolata on top and then squeeze a bit of lime on top. Flavor explosion in your mouth!

Notes

You will need to fry these in either coconut oil or avocado oil. Either one will tolerate the high heat better than other oils. Depending on the pan used, the amount will vary.