Tostones with Cilantro Ajillo Dipping Sauce - Sophisticated Gourmet
Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish!
Equipment
Ingredients
For the Cilantro Ajillo Dipping Sauce
- 4 cloves garlic
- ½ tsp sea salt
- ¼ cup cilantro leaves lightly packed
- ¼ cup olive oil
For the Tostones
- 2 green plantains
- 1 tbsp sea salt
- 3 cups water
- 1 cup canola oil or other neutral oil
Instructions
For the Cilantro Ajillo Dipping Sauce
- Add all ingredients to the Manual Food Processor to combine.4 cloves garlic, 1/2 tsp sea salt, 1/4 cup cilantro leaves, 1/4 cup olive oil
For the Tostones
- Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.2 green plantains
- Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.1 tbsp sea salt, 3 cups water
- Drain plantains, drying well with paper towels.
- Heat one cup of neutral oil in a skillet over medium heat.The temperature of the oil should be approximately 325°F/165⁰C.1 cup canola oil
- Place the plantains in the hot oil, cooking for about 4 minutes on each side until they’re golden brown. Remove them from the oil and drain on paper towels.
- Use a meat tenderizer to smash the plantains flat.
- Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.
- Place the plantains back in the hot oil, cook one minute more. or until golden brown and crispy. Remove from oil and immediately salt them.
- Serve tostones with cilantro ajillo sauce on the side.
Notes
Store any leftovers in the refrigerator up to three days.
Nutrition
Calories: 264kcalCarbohydrates: 33gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 2046mgPotassium: 392mgFiber: 2gSugar: 2gVitamin A: 67IUVitamin C: 18mgCalcium: 9mgIron: 1mg
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