Tostones are green plantains, deep fried twice. They are popular in the Dominican Republic and Haiti, where obviously no-one cares about their arteries.
They’re also the closest I’m going to get to junk food while on the Whole30.
The key here is to choose a healthy fat for your fryer.
I went with coconut oil. Mainly because it’s delicious, but also because it’s stable at a high temp and very heart healthy.
Other good choices would be lard, goose fat or bacon fat. Think animals, rather than vegetables.
Vegetable oils promote inflammation and are often made from GMO corn so probably best to give them a miss.
Tostones (makes 8)
- 1 large green plantain
- 1/2 cup coconut oil
- sea salt & black pepper
- Peel the plantain by slicing off the top and bottom then making a shallow cut in the skin along the length of the fruit and gently prising the peel from the flesh.
- Slice into chunks about an inch thick.
- Heat the coconut oil in a large, deep, frying pan over a high heat. When it starts to bubble, add the plantains and cook for 2-3 minutes ’til brown, then flip and cook for a further 2 minutes on the other side.
- Take the pan off the heat and remove the plantain (reserving the oil). Place the slices between two sheets of wax paper and gently ‘smash’ the pieces until they flatten. I used the bottom of a jar, you can use whatever is handy as long as it is heavy enough to flatten the slices into a sort of patty.
- Put the pan back on the heat (if you need more oil, top it up) and heat the oil to a high temp again. Once it is sizzling, add your smashed plantain pieces back into the pan and fry for about a minute on each side to crisp them up. Serve immediately.
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