Vegan Tostones (Fried Plantains) with Spicy Lime Sea Salt

Yield: 2-4 servings

I’m not quite sure why I got a taste for tostones with a coarse citrusy spiced salt, but I did and what I concocted is indeed tasty. Typically served as a Puerto Rican side dish with black beans and yellow rice, tostones are also quite good on their own as an appetizer. Their crispy golden crust encases a creamy and subtlely sweet interior that is perfectly balanced by the zing of my zesty salt.

Spicy Lime Sea Salt:

1 tablespoon coarse sea salt
a few grinds of fresh black pepper
1/4 teaspoon garlic powder
1 pinch ancho chili powder (or your favorite variety–not too spicy unless you’re looking to heat things up)
1 pinch ground allspice
1 pinch ground cumin
1 pinch ground coriander
1 pinch ground curry powder
zest of one-half of a fresh lime

Using your fingers, lightly combine all ingredients in a small bowl or cup. Feel free to substitute any herbs and spices you like. Hold them together under your nose and whiff. If the aroma is appealing, they will probably be tasty together.

Tostones:

approximately 2 cups of canola oil (enough to reach 1/2-inch in large cast iron skillet)
2 plantains, peeled and sliced on the slight bias (diagonal) into 1-inch pieces

Optional Garnish: lime wedges or slices and sprigs of fresh cilantro

Heat oil in a large cast iron skillet over medium-high until a drop of water sputters. If it begins to smoke, it is too hot. Remove from heat and allow to cool down for a couple of minutes before continuing, as the high sugar content of plantains makes them susceptible to burning.

Place plantains into the oil and cook until LIGHTLY golden in color on both sides, approximately a minute on each side. Remove slices from skillet and drain on paper towels. Place each slice between two pieces of waxed paper and, being careful not to burn your hand, flatten with your palm to about 1/4″ thick. One firm press ought to do it. Return flattened slices to the skillet and continue frying until golden brown on both sides, approximately another 30 seconds to one minute per side. Remove slices from skillet, drain on paper towels and, while still warm, transfer to a serving plate(s). Sprinkle with Spicy Lime Sea Salt. (You will have extra salt for another dish.) Garnish, if desired, with slices of lime and sprigs of fresh cilantro. Serve warm or room temperature.

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11 comments

  1. lovley blog !!

  2. Ahh plaintains! Love 'em!

    Justine

  3. Love your blog…even though I am not vegan, I enjoy all types of food! Welcome to the foodie blog roll.

  4. Mmmm … how I love fried plantains. There's a place around the corner from my office that sells them. I love when the edges are all caramelized. I'll have to try them with your spicy lime salt. 🙂

    big hug,
    sonya

  5. Queen B, Justine, Shelly and Sonya~

    Thanks so much for commenting on The Blooming Platter and on the plantains. I was out of town or would have responded in a more timely fashion.

    QB and Shelly, I appreciate your positive feedback so much. Many thanks.

    And Justine and Sonya, I am now formally addicted to plantains just about any 'ole way; but, Sonya, I second your love of caramelization. I'd probably eat an old shoe if it had been caramelized. And there is something about that salt that offsets all that earthy sweetness in just the right way.

    Enjoy!

    ~Betsy
    (oxo, Sonya)

  6. Love the ideas about the plantains. I may have to make some for myself too.
    Great blog! I will return. Thanks,

  7. Oh, do! The double frying is well worth the effort, as you no doubt know. I appreciate your visiting and I invite you to come back often!
    Many thank!,
    ~Betsy

  8. I had to google plantains first, that recipe looks great.

  9. I'm so glad you think so! It really is.

    The grocery store where I shop stocks so many of them that it makes me wonder what other people do with them. 🙂

    ~Betsy

  10. I love your blog. You have very creative recipes. Will be adding this blog to my blogroll
    Tay

  11. After visiting your blog (and adding you to my blogroll!), I can see why this recipe appealed to you. Your photos are gorgeous, as I commented on your site, and your food inspired/inspiring. Thank you for this generous comment!
    ~Betsy

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