Tostones (Edit recipe)

Tostones are delicious, easy to make and you can get the entire family involved. I spent my twenties living in New York City and enjoying all of flavors and cuisine it has to offer. I first had tostones from a Dominican Hair Salon in Harlem. Yes, you read that right. Every Saturday I took a long train ride from Bushwick, Brooklyn up to Harlem and spent the good part of the day waiting for a wash and Dominican blow dry. On one such Saturday one of vendor happened to be selling Dominican food. All the stylists were buying tostones with a spicy green sauce. So I decided it must be good and bought some too. It was really, really good. And I've been making tostones since then, with some kind of sauce trying to recreate that culinary experience from 20 years ago!

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	20
Fat:	0 g
Carbohydrates:	5 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	334 mg
Fiber:	0 g
Sugars:	3 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 4

Ingredients

2 Plantain, Green

For the Zesty Avocado Sauce

.5 tsp Kosher Salt, (or other coarse salt)
1 Tbsp Saucy Lips Zesty Cilantro Sauce
1 Tbsp Saucy Lips Jalapeño Green Apple Sauce
.5 Avocado
1 clove Garlic
pinch 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

Peel plantains, then cut into 1 inch pieces.
Add oil to a frying pan on medium heat.
When oil comes up to temperature add plantain to the hot oil.
Fry until plantain is lightly brown, then flip and continue to fry until other side is also lightly brown.
Remove from the oil and place in a plate lined with a few sheets of paper towel.
Place pieces of plantain (one piece at a time) on a clean and dry, flat surface (cutting board or clean and dry counter tops work well here).
Using the back of a wooden spoon, underside of a mason jar or cup press on each plantain piece until it flattens to about 3/16 of an inch thick.
Return the flattened plantain pieces to the hot oil and to fry until golden brown on one side, flip over and continue to fry until also golden brown on the other side.
Remove from the heat and place on a plate lined with a few sheets of fresh paper towel to allow any excess oil to drain.
Sprinkle with coarse salt and serve with your favorite, sauce, dip or topping.

Making the sauce

Add all of the ingredients to a food processor and process until a smooth sauce forms.

Notes

I recommend smashing all of the plantain pieces first before the second fry, to allow all the pieces to cook at the same time and temperature for a more consistent end result. // While you are smashing the plantain pieces, reduce the heat to low or turn off the heat all together or you may risk the oil overheating and burning your tostones. When you are ready for the second fry you can increase the heat back to medium and allow the oil to come back up to temperature.