I have been asked to come up with recipes using lesser known vegetables, I think this one is actually a fruit, but since we are not using ripe plantains and these aren’t sweet, let’s ignore the basics of botany.
Also called “TOSTONES”, these are a popular dish in many Latin American countries.
Olive oil or coconut oil
- Peel plantains the easiest way to peel them is to cut the ends and cut a slit lengthwise on the peel and separate peel from flesh
- Cut into 1 inch thick round slices
- Heat about 1/2-inch of oil in a skillet over medium-high heat.
- Add the plantain slices to the hot oil and fry, turning frequently, until all sides are slighty golden brown
- Using a tortilla press or the bottom of a heavy drinking glass flatten the slices
- Fry slices again on both sides until slightly crispy and well browned
- Drain on paper towels and serve with chimichurri or your favorite dipping sauce
For those that do not know what a plantain is, it actually looks like a big banana with a much thicker skin