Have you ever tried plantains? Well I have a delicious recipe for tostones, guacamole, skirt steak and chimichuri sauce. Great idea for a Whole30 approved recipe. Make extra because they will go fast.
This is the perfect recipe to share with friends, enjoy for lunch or dinner. Makes a great appetizer to bring to your next party.
Check out the videos of how to make these on my Facebook Page here.
DID YOU MAKE THIS RECIPE?
If you give my TOSTONES, GUACAMOLE, SKIRT STEAK AND CHIMICHURI SAUCE a try? Let me know what you think. Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #lenaskitchenblog on Instagram! I love seeing what you come up with!
Fried Plantains
Ingredients
- 2 plantains not too ripe
- ¾-1 cup avocado oil divided
- ½ teaspoon sea salt for serving
Instructions
- Cut ends off plantains, use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Only cut through the skin, as you don't want to slice into the inner portion.
- Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains. Cut into 1 inch chunks.
- Pour enough avocado oil into a large skillet to cover the bottom by ½ inch. Heat over medium heat until warmed but not smoking. Working in batches, add a single layer of plantains to the oil.
- Fry plantain pieces turning once until just beginning to turn light brown – about 3 mins per side. Remove from pan, put on paper towel to drain. Repeat until all pieces are cooked for the first round.
- Turn heat off. Gently smash the partially cooked plantains on a cutting board with the bottom of a mason jar. Repeat with the rest of the fried plantains.
- Heat the oil again adding a bit more if needed, over medium heat until it sizzles.
- Fry the smashed plantains until golden brown (about 2-3 minutes), flip and cook for an additional 2-3 minutes. Drain on paper towel, season with sea salt.
- Serve with your favorite sauce or guacamole.