Tostones With Green Sauce

Date:

Share:

Step 1

Wash and dry ½ bunch cilantro. Coarsely chop leaves and stems—you should have about 1 loosely packed cup. Trim roots and top inch of green parts of 4 scallions; discard. Cut scallions into 1″ pieces. Cut ½ habanero chile in half lengthwise and remove seeds from one half (or leave them in, if you don’t mind extra heat).

Step 2

Transfer cilantro, scallions, and chile to a blender. Squeeze in juice from 2 limes; add 2 Tbsp. water. Season with a big pinch of salt. Blend on medium speed until cilantro and scallions are finely chopped, about 15 seconds.

Step 3

Add 1 cup sour cream or Greek yogurt and blend on high speed, scraping down sides as needed, until sauce is pale green and frothy, about 1 minute. Pour into a serving bowl and chill while you fry the plantains (or cover and chill sauce up to 1 day).

Step 4

Pour vegetable oil into a large (10″) cast-iron skillet, Dutch oven, or other large heavy pot to a depth of ½”. Heat oil over medium-high until an instant-read thermometer registers 375°, 7–8 minutes.

Step 5

Meanwhile, prep the plantains: Trim off both ends of the plantains. Using the tip of your knife, score skin of a plantain lengthwise down its ribs, rotating and repeating until you’ve scored the plantain all the way around. Make sure your cut extends down to the flesh of the plantain, but try not to cut into the flesh itself. Peel plantain along your score marks, then cut crosswise into ½”-thick coins.

Step 6

Line a rimmed baking sheet with a wire rack, or with a double layer of earth-friendly paper towels. Working in 2 batches, fry plantains, turning occasionally to ensure they don’t stick to each other or to the pan, until golden and starting to crisp, about 2 minutes.

Step 7

Using a fish spatula or slotted spoon, transfer plantains to prepared baking sheet. Repeat with remaining plantains.

Step 8

Reduce heat to low to keep oil warm while you flatten the plantains. Using a meat mallet or a flat-bottomed dry measuring cup and working one by one, place plantain on cutting board and firmly press down on plantains to flatten them to less than ¼” thick; the edges should split and become craggy. (Do this while the plantains are still warm; otherwise, they become annoyingly difficult to flatten.)

Step 9

Reheat oil to 375°. Working in 3 batches, fry flattened plantains, turning occasionally and letting oil return to 375° between batches, until dark golden brown and crisp, about 3 minutes. Transfer to prepared baking sheet; season immediately with salt (it sticks better when the tostones are hot!).

Step 10

Transfer plantains to a platter. Serve with green sauce alongside for dipping.

Do Ahead: Plantains can be fried 30 minutes ahead. Transfer to a wire rack set in a rimmed baking sheet and place in a 250° oven to keep warm.

Subscribe to our magazine

━ more like this

Martha Stewart Just Shared Her Favorite Thanksgiving Cocktail

This Thanksgiving cocktail is sure to set the mood for the holiday festivities. What better way to celebrate the holidays than with a Thanksgiving cocktail? Flavorful,...

This Cowboy Quiche from The Pioneer Woman Is Now My Go-To Recipe

Do cowboys really eat quiche? According to the Pioneer Woman, they do—as long as it's a Cowboy Quiche. Ree Drummond created her Cowboy Quiche...

The Buffalo Chicken Dip I Make for Every Party

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to , a...

The Best Grilling Gifts for Cooks Who Play With Fire

A colleague loves it for its ability to deliver the flavor of charcoal with the convenience of a gas grill. This smart grill essentially...

Gifts for Coffee Lovers, From Beans to Burr Grinders

Let me be clear when I say these gifts are for “coffee lovers.” There’s no need for fanaticism here; almost everyone can appreciate these...