Posted by Lori Newlonhttp://thebariatricdish.com/tostonespatacones-from-latin-american-paleo-cookbook/
© 2017 The Bariatric Dish. All rights reserved.
tbsp (56-84g) fat of choice (coconut oil, lard or avocado oil)
coarse sea salt
tbsp (1-2g) chopped fresh cilantro for garnish
- Slice the tips off the plantains with a knife, then cut 1 or 2 slits in the skin down the length of the plantain. If the peel does not lift off easily you can loosen it by soaking the plantains in a bowl of water with about 1 tablespoon (6 g) of salt for 10 to 15 minutes.
- Slice the peeled plantain crosswise into disks to 1 inch (2 to 2.5 cm) wide.
- In a large skillet, heat your fat of choice over medium heat until shimmering, 3 to 5 minutes.
- Carefully add the disks to the heated fat, cooking on each side for 2 to 4 minutes, or until they have turned a darker, more golden color. Do not allow to brown.
- Remove the disks from the oil and flatten, using a tostone press (recommended) or a sturdy glass/jar or flat meat mallet. If using a tostone press, place the disk in the recessed circle and then clamp down the lid on top.
- Return the flattened plantain disks to the hot oil and fry for an additional 2 to 3 minutes on each side, or until crispy and browned. You will likely need to work in batches to fry the flattened disks.
- Add extra cooking fat as needed, because these will absorb quite a bit of fat as they cook.
- Top with a sprinkling of coarse sea salt and a garnish ofcilantro and serve immediately; tostones do not reheat well. Serve with your favorite main dish.