Spiced Tostones with Cilantro Crema
(Vegetarian, GF)
These fried golden coins are crispy, salty, and super addicting. And dipping them into the sauce just takes it over the edge.
Yield: 2 Servings
Spiced Tostones with Cilantro Crema
Ingredients
Cilantro Crema
- ½ cup Cilantro, leaves and stems
- 1 Lime, zested and juiced
- ½ cup (4 oz) Sour Cream
- ¼ tsp Ground Cumin
- ½ tsp Kosher Salt
Spiced Tostones
- 2 Green Plantains, sliced 1-inch thick
- ¼ tsp Cayenne Pepper
- ¼ tsp Paprika
- ¼ tsp Chili Powder
- ½ tsp Kosher Salt, plus more
- 1 TB + ½ cup Avocado Oil or Vegetable Oil
Instructions
- To make the crema, combine all ingredients in a blender and blend until smooth. Set aside.
- In a medium sized mixing bowl, toss plantains with cayenne, paprika, chili powder, ½ tsp of salt and 1 TB of oil.
- Heat ½ cup of oil in a pan to medium heat.
- Fry plantains, working in batches if they don’t all fit in one layer, until golden brown on both sides (about 3 minutes per side).
- Remove plantains onto a paper towel and smash them flat using the bottom of a measuring cup, Mason jar, or any flat-based tool on hand.
- Return the flattened plantains back into the pan and fry on medium heat until golden brown and crisp on both sides (another 2-3 minutes per side).
- Remove from the pan, season with kosher salt, and serve with the crema.
