Coconut Oil Tostones (Fried Plantains): Detox recipe 10 of 21May 2, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food – boy do I have some good stuff in store for you! From now until May 13th you can find a new recipe here each day. You can wait until the next time I run this program live, or get yourself the DIY version available here.
During college I worked at a seriously cute little Cuban restaurant in Boston’s Back Bay called Mucho Gusto. That place was awesome (sadly it’s no longer open). While I was there I learned to appreciate the amazing flavors of cuban black beans and a dessert called Tres Leches. Mmmmmm boy.
But my favorite snack to grab in the kitchen were tostones. Almost like french fries, tostones are fried and crispy. Who doesn’t love that? My husband was gobbling these down and gave me a strange look when I told him fried plantains were detox-friendly. Well, not any fried plantains. My fried plantains!
The difference is in the oil. This is a really basic recipe, but typically anything fried at a restaurant is made with cheap canola oil or similar. That’s the kind of industrial-age food yuck we’re hoping to avoid, instead favoring naturally occurring fats during our detox.
First I thought I’d try olive oil. Would that work? Probably, though it has a fairly low smoking point. Instead, I chose coconut oil because the island flavor pairs well with plantains, and coconut oil can safely be heated to frying temperatures.
Totally yum and perfect for taco night.
Coconut Oil Tostones (Fried Plantains)
The more ripe the plantains are, the sweeter the result. However, I actually prefer mine with unripe plantains.
5 tablespoons coconut oil
1 plantain, peeled and sliced into 3/4″ slices
3 cups cold water
In a large skillet, heat oil over medium heat. Place the plantains in the oil and fry for 3-4 minutes, then flip and let the other side fry for another 3-4 minutes. They should turn golden brown.
Now, remove the plantains and flatten them one by one, by pressing them with the bottom of a flat-bottomed bowl.
Dunk the plantains in water, then put them back in the hot oil and fry 1 more minute on each side. Transfer to paper towels to absorb excess oil. Salt to taste. You can also try mojo (a cuban garlic sauce) with these.