Fairytale Pumpkin PieOctober 22, 2020
Coconut FlanDecember 3, 2020
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
4 green plantains
1 cup vegetable or canola oil, or as needed
2 cups water
4 cloves garlic, minced
1 tablespoon kosher salt, plus more to top
Juice of 1 lime
Mojo Verde or other sauces, to serve
- Cut off the ends of each plantain and cut through the skin of the plantain, lengthwise, from top to bottom. Try not to cut too deep as you don’t want to puncture the inner portion..
- Using your fingers, pry off the outer peel. Discard the plantains peels and feel free to use as compost!
- Cut the plantains into pieces that are about an inch thick.
- Time to fry. Fill a large, heavy-bottomed skillet about 1/3 of the way with oil. Heat over medium for a few minutes.
- While the oil heats, combine water, garlic, kosher salt, and lime juice in a large bowl and set aside.
- Add the plantain slices to the hot oil. The plantains should lightly bubble, so if it’s bubbling vigorously lower your temperature. Fry until softened and golden all over, about 4 minutes on each side. Use tongs to transfer onto a paper towel lined plate to absorb the oil..
- Using the bottom of a glass, plate, wooden spoon, or can, gently flatten each fried plantain piece. Smash them so they flatten out but are still thick enough that they won’t break apart.
- Dip the fried tostones in the garlic-lime water that you set aside. Let these sit for about 10 seconds, then remove and gently pat dry with a paper towel. Repeat.
- Cool on a wire rack for 2 hours. Serve immediately or let sit overnight in the refrigerator to serve the next day.
- When you’re ready to serve, heat oil in a pan over medium-high heat. Fry the tostones in batches and briefly crisp, about 1 minute per side. Remove with a slotted spoon or tongs and transfer to a paper towel lined plate.
- Sprinkle with salt. Serve with Mojo Verde or other sauces if you want an extra kick!