Prep Time: 5 min
Total Time: 15 min
Yield: 4-6 servings
For the Tostones:
- 2-3 ripe green plantains (*note, they turn brown when fully ripened. Look for plantains with nice even dark color, slightly soft, no “squishy” spots.)
- 1 1/2 cups of canola oil (or enough to fill skillet 3/4 inch deep)
- Sea Salt or Kosher Salt to taste
In a deep medium sized skillet, add oil and on medium to medium-high.
Meanwhile, slice both ends off of each plantain. With the tip of your knife, cut a straight line, lengthwise, through peel from top to bottom. Use your fingers to separate the peel from the flesh, working along the line you created. It’s okay if you score into the flesh of the plantain. It will live 😉
Cut each plantain into 3/4 inch slices. Make sure the oil in your pan is shimmering, before adding the sliced plantains. Cook the slices for about one minute on each side, until golden. Using tongs, transfer to a plate lined with paper towels.
Next, locate any kind of smashing device somewhere in your kitchen. (Glasses, coffee mugs, and measuring cups are all good candidates). Just make sure it’s flat on the bottom and no larger than 3-4 inches in diameter.
On a cutting board, stand your plantain pieces upright and smash them! If your plantain is sticking to the bottom, a little oil applied beforehand will help. You can also use a knife or spatula to remove those stubborn ones.
Give them a second go-around in the hot oil for another few minutes on each side. They should be golden brown. Transfer to your paper-towel lined plate and sprinkle with salt to taste.
For the Cilantro Lime Crema
- 1 cup sour cream
- Juice of 2 Limes
- Zest of one lime
- 1-2 garlic cloves
- A small handful of fresh cilantro (about 1/3 cup)
- Pinch of salt
In a food processor or blender, combine all ingredients until well blended. This can be made up to 2 days ahead of time.