Side Pannel
Tostones (Twice-Fried Green Plantains) with Cilantro-Garlic Yogurt Sauce-i
Tostones (Twice-Fried Green Plantains) with Cilantro-Garlic Yogurt Sauce-i
- Recipe Submitted by Twinkies on 06/06/2014
Category: Main Dish, Sauces
Ingredients List
- ~~~~~ For the dipping sauce ~~~~~
- 1 bunch fresh cilantro, stems removed and rinsed under cold water
- 2 cloves fresh garlic
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon kosher salt
- 1 cup plain Greek yogurt (or sour cream)
- ~~~~~ For the tostones ~~~~~
- 4 green plaintains
- 3/4 cup coconut oil
- Kosher salt
Directions
1. Start by making the dipping sauce. In a blender or food processor, combine the cilantro, garlic, olive oil, lime juice, and salt, and pulse until the mixture is mostly smooth but still has some texture to it. In a medium bowl, fold together this cilantro-garlic puree and the Greek yogurt until combined. Add more lime juice and/or salt to taste, then toss the mixture in the refrigerator until you are ready to serve.
2. To prepare the tostones, use a sharp knife to cut off both ends of the plantains. Then cut the peel end to end lengthwise, slicing all the way through the skin but not cutting into the fruit”™s flesh. Use your fingers to pry away the peel in sections, starting at the cut site. Once peeled, cut the plantains into 1-inch pieces.
3. Next, melt the coconut oil in a large frying pan over medium high heat. Once the oil is hot, place the plantain pieces on end in the pan and cook for 5 minutes, turning once, until they are golden brown on both ends. Be sure to cook the tostones in batches so as not to overcrowd the pan. Adjust the heat if needed to ensure proper browning.
4. When the first fry is complete, use tongs to remove the plantain pieces to a paper towel-lined plate. Let cool for 1 minute, then place the pieces, one at a time, between two sheets of paper towel and use the bottom of a plate to smash them to a ¼ inch thickness (or if you are fancy, you can use one of these). After they have been smashed, return them to the hot coconut oil, cooking for 1 minute on each side until brown and crispy.
5. Remove the tostones from the pan and place on a paper towel-lined plate to drain. Season with salt immediately and serve with the chilled Cilantro-Garlic Yogurt Sauce.
2. To prepare the tostones, use a sharp knife to cut off both ends of the plantains. Then cut the peel end to end lengthwise, slicing all the way through the skin but not cutting into the fruit”™s flesh. Use your fingers to pry away the peel in sections, starting at the cut site. Once peeled, cut the plantains into 1-inch pieces.
3. Next, melt the coconut oil in a large frying pan over medium high heat. Once the oil is hot, place the plantain pieces on end in the pan and cook for 5 minutes, turning once, until they are golden brown on both ends. Be sure to cook the tostones in batches so as not to overcrowd the pan. Adjust the heat if needed to ensure proper browning.
4. When the first fry is complete, use tongs to remove the plantain pieces to a paper towel-lined plate. Let cool for 1 minute, then place the pieces, one at a time, between two sheets of paper towel and use the bottom of a plate to smash them to a ¼ inch thickness (or if you are fancy, you can use one of these). After they have been smashed, return them to the hot coconut oil, cooking for 1 minute on each side until brown and crispy.
5. Remove the tostones from the pan and place on a paper towel-lined plate to drain. Season with salt immediately and serve with the chilled Cilantro-Garlic Yogurt Sauce.
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