Summer is drawing to a close, but fried plantains are always in season! Especially when they are cooked in coconut oil and have that perfect crispness. This three-ingredient recipe by Paleo Running Momma makes it easy to enjoy these delicious bites year-round!
- Begin with smooth, green, unblemished plantains.
- Cut both ends off the plantains and score the sides of the peel from top to bottom, 2 or 3 times around the plantains. Get your thumb underneath the peel and slide it down to neatly remove the peel.
- Cut the plantains into 1.5 inch chunks as shown in the above photo. Heat a large deep skillet over medium heat and add 3/4 cup coconut oil. Once the coconut oil begins to sizzle, add the plantain chunks to the skillet.
- Fry the plantain pieces in the coconut oil, turning to evenly coat, over med heat (adjusting to avoid browning) until bright yellow and just beginning to turn light brown - about 5-7 mins. Remove from pan and turn the heat off.
- Drain on paper towels, and allow to cool enough to handle. Then smash between 2 sheets parchment paper using a flat surface (such as a glass or large serving spoon) - or with a tostonera - slowly to about 1/4 thickness.
- Heat coconut oil again adding a bit more if you need to, over med heat until it sizzles.
- Fry the smashed plantains (tostones) until first side is golden brown, then flip and repeat - about 2-3 minutes for each side.
- Drain on paper towels and sprinkle with coarse sea salt. Serve hot with as an appetizer or side dish. Enjoy!