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Crispy Tostones with Chunky Avocado Salsa

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Ingredients

Adjust Servings:
2 plantains, ripe, yellow to yellow-black
1/2 cup vegetable oil
2 hass avocadoes
1 mango, ripe
1 lemon, juice of
1/4 cup red onion, finely diced
1 pinch salt, coarsely ground
1 pinch black pepper, freshly ground

Nutritional information

261.2
Calories
172 g
Calories From Fat
19.2 g
Total Fat
2.6 g
Saturated Fat
0 mg
Cholesterol
24.6 mg
Sodium
24.6 g
Carbs
4.2 g
Dietary Fiber
12.9 g
Sugars
1.7 g
Protein
145g
Serving Size

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Crispy Tostones with Chunky Avocado Salsa

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    Cuisine:

      This delicious appetizer is a sweet and savory mix of fried plantains, creamy avocado and sweet mango. When buying plantains for Tostones, you want to look for a yellow plantain with a few black marks on its skin. If its too dark and almost all black, its too ripe to fry. If its green, then its not ripe enough. Found at the Latin Kitchen. Posted for Culinary Quest.

      • 40 min
      • Serves 8
      • Easy

      Ingredients

      Directions

      Share

      Tostones With Chunky Avocado, This delicious appetizer is a sweet and savory mix of fried plantains, creamy avocado and sweet mango When buying plantains for Tostones, you want to look for a yellow plantain with a few black marks on its skin If its too dark and almost all black, its too ripe to fry If its green, then its not ripe enough Found at the Latin Kitchen Posted for Culinary Quest , This delicious appetizer is a sweet and savory mix of fried plantains, creamy avocado and sweet mango When buying plantains for Tostones, you want to look for a yellow plantain with a few black marks on its skin If its too dark and almost all black, its too ripe to fry If its green, then its not ripe enough Found at the Latin Kitchen Posted for Culinary Quest


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      Steps

      1
      Done

      Peel Each Plantain. Cut Each Plantain Into 6 to 8 Pieces.

      2
      Done

      Heat the Oil in a Large Heavy Skillet Over Medium Heat Until Shimmering. Add 6 Pieces of Plantain at a Time and Cook, Turning Every 30 Seconds, Until Just Golden Brown. Remove the Plantains from the Oil With a Pair of Tongs and Repeat This Process For the Remaining Plantains.

      3
      Done

      Using a Tortilla Press, Carefully Press Down on Each Piece of Semi-Cooked Plantain Until You Have a 2-to-3-Inch Flat Disk. If You Dont Have a Tortilla Press, Simply Press Down on the Semi-Cooked Plantain With a Small Flat Bottomed Plate Until the Plantain Is a 2to-3-Inch Flat Disk. Fry These Disks in the Oil For About 45 Seconds on Each Side, Until a Deeper Golden Color. Transfer the Disks to a Paper Towel to Drain; Sprinkle With Salt. Repeat With Remaining Plantains.

      4
      Done

      Cut Each Avocado in Half Lengthwise. Remove the Pit from the Avocado and Discard. Remove the Avocado from the Skin, Cut Into 1?2-Inch Dice, and Place in a Bowl. Using a Vegetable Peeler, Remove the Skin of the Mango. Using a Sharp Knife, Slice the Wide Flat Part of the Fruit Off the Pit. Repeat This Process For the Other Side of the Mango. Transfer the 2 Mango Slices to a Cutting Board and Cut Into 1?2-Inch Pieces. Add the Mango to the Bowl With the Avocado.

      5
      Done

      Add the Lemon Juice and Toss to Combine. Season With Salt and Pepper. Top Each of the Fried Plantains With Equal Portions of the Avocado Mixture. Top Each Tostone With a Sprinkle of the Red Onion, and Serve Immediately.

      Avatar Of Owen Silva

      Owen Silva

      BBQ maestro specializing in tender and juicy smoked meats with a signature sauce.

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