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A delicious side dish that can be served with just about anything. Tostones are fried plantains. Twice fried actually. How’s that for healthy?! Not everything in this blog is actually healthy if you haven’t figured that out. My take is everything is fine as long as it’s in moderation. Cool? Cool.

So plantains are not bananas like I used to think. So don’t try to substitute bananas for plantains. Also use green plantains. Once the plantain turns yellow it gets sweeter. If it turns brown it is even more sweet and these won’t turn out like they should. The greener the better here.

So this is actually pretty easy. Coat the bottom of a pan on medium heat with vegetable oil or olive oil if you want to be more healthy. Meanwhile peel the plantain by slicing into the skin top to bottom but just the skin, don’t cut into the plantain meat. After you have removed the skin, cut the plantains into 1/2 inch slices and put it into the pan. You want to lightly brown on each side for a couple minutes and then remove. Keep in mind we are twice frying these so you don’t want the oil to be too hot otherwise you will end up with burnt plantains. We prefer the non-burnt ones. So after you have removed and they have cooled a bit, get a sheet of wax paper and an empty glass or mug as we need to smash the plantain pieces to flatten them out and then toss them back in the pan to cook again. Cook a few minutes on each side and make sure you taste it to check if you’ve cooked it long enough. Undercooked plantains are not exactly tasty. Sprinkle with sea salt on each side and that’s it.

Tostones are always best with a dipping sauce. A simple one is a mix of mayo and ketchup. You could also try a little sour cream/chipotle sauce. My favorite though is Tostones with the aji panca sauce that Q’ero Restaurant in Encinitas sells. That combo is out of this world.