Tostones (Fried Plantains)
Lately, Alex and I have been experimenting with adding more carbs to our diet in the form of “safe starches”. Potatoes (white and sweet) and squash have been in the rotation for awhile. Personally, I have been feeling a lot better (better sleep, more energy, and better body composition) since upping the carbohydrates. After reading Perfect Health Diet by Paul and Shou-Ching Jaminet, I was pretty convinced that adding more carbohydrate to my diet wouldn’t be a big deal. Shortly after, Don Matesz did a blog post titled “Farewell to Paleo”, which reports why he and his wife increased their intake of carbohydrates to resolve some persistent health concerns. So much of what he wrote about (eczema, weight gain, fibrocystic breast changes, fatigue) spoke to me – I couldn’t wait to hear his talk at the Ancestral Health Symposium 2011!
Don’t get me wrong, we have not abandoned the paleo/primal style of eating, we’ve merely modified it to optimize our health and well-being! As always, try it and see what works best for YOU!
So in addition to more vegetables and fruits, we started playing around with other starches. We have added in white rice occasionally, usually in the form of sushi. Plantains are another fun and delicious addition. They are firmer and a little lower in sugar then regular bananas. Tostones are my favorite way to prepare them. If you prefer a more starchy, savory dish, use greener plantains. If you want a sweeter side dish, use ripe, almost black plantains. Either way, you will not be disappointed!
These are a great appetizer or side dish when serving Mexican or Latin American dishes!
Tostones (Fried Plantains)
- 2 plantains, peeled and sliced 1/2 inch thick
- coconut oil for frying
- sea salt
What to do:
In a large frying pan, melt enough coconut oil to coat the bottom of the pan. Add the plantains in a single layer. Fry for 2-3 minutes or until the bottoms are lightly browned. Flip and fry on the other side for another 2-3 minutes. Transfer the plantains to a plate. When they are cool enough to handle, place one on a small plate and flatten it with the bottom of a coffee mug. Repeat with all of the slices. Return the pan to the heat. Add more coconut oil if needed to coat the bottom of the pan. Fry the tostones in a single layer, 2-3 minutes per side or until browned and lightly crisp. Transfer them to a serving platter and lightly sprinkle them with sea salt. I recommend using the salt even if you opt to try the sweeter version. The salt balances out the sweetness beautifully! Serve warm.
Yield 4-6 servings.
This recipe was shared at Food Renegade.