Move over chips, because fried, smashed plantains are here and they are so good. Serve with a bean and avocado salsa for a colorful appetizer.
By Vicky Cohen and Ruth Fox
“Tostones” are basically smashed fried plantains and are staples in Latin American and Caribbean cuisines. One of our friends from Nicaragua taught us the recipe, and we combined it with this been salsa to add some freshness and balance to the dish.
Make sure to use plantains that aren’t very ripe and cut the slices thick enough, so they an be “smashed” later on.
- 2 Plantains, slightly green
- ¼ cup coconut oil
- salt to taste
- Bean Salsa (recipe follows)
- 1-15 oz can dark kidney bean or black beans
- 2 jalapeño peppers, diced small
- 1 medium tomato , seeded and diced small
- 1 small Hass avocado, diced small
- ¼ cup chopped fresh cilantro
- ¼ tsp salt or to taste
- 1½ tsp lime juice
- Heat coconut oil in a pan. In the meantime, peel and cut the plantains: cut the ends. Run a pairing knife through the length of the plantain, separate the skin and take out the plantain. Slice into 1 inch slices
- When the oil is hot, fry plantains slices over medium high heat, 5 minutes per side
- Remove from heat and set aside until they are cool enough to handle.
- Place plantain slices on a cutting board. With a heavy bottomed glass, press slightly on each slice.
- Serve warm with bean salsa
- Combine all the ingredients in a bowl and toss well. Refrigerate until ready to serve.
- Serve with tostones