Tostones/Patacones From Latin American Paleo Cookbook
Well I’m super excited to be able to share this recipe with you! My friend Amanda who runs the paleo, AIP, real food blog, The Curious Coconut had her brand new cookbook release yesterday, but get ready, it’s not your typical paleo, gluten free cookbook, it’s a beautiful drool worthy Latin American Cuisine cookbook. I received my copy yesterday AND to celebrate I get to share this recipe from the book with you all!! I decided to go with the Tostones recipe, they are easy to make and taste amazing along side guacamole, which is how we ate them. Amanda’s recipe calls for 2 green (unripe) plantains and you can find them in the produce section of the grocery store.
What is a tostone or patacone? Well, Amanda describes them as green plantains that are fried, smashed and fried again and are called tostones in some parts of Latin America and patacones in others. She also mentions to make preparing these crispy bits of starchy deliciousness much easier, spending a few dollars on what is called a tostone press, which you can order online or pick up at your local Latin American grocery store. If you are impatient and just can’t wait for your tostone press to be delivered (like me!!), never fear you can also use a sturdy glass, jar or even a flat meat mallet. If you want to order the tostone press (like I just did) you can find it here, and if you want to purchase a copy of the book you can find it here.
Tostones can go well with just about any main dish or can be eaten as an appetizer or snack, think of them as a hearty chip (perfect with guac ). They can also be paired with other recipes in her book. If you are interested in ordering Latin American Paleo Cooking, you can find it on amazon or anywhere books are sold. I honestly don’t think you’ll be disappointed. It’s got over 80 flavorful healthy recipes with plenty of protein options that can fit into your bariatric lifestyle. I hope you enjoy these tostones!
- 2 green plantains
- 4–6 tbsp (56-84g) fat of choice (coconut oil, lard or avocado oil)
- coarse sea salt
- 1–2 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.
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