tostones with chunky avocado
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Mmmm what's not to like about fried plantains, fresh avocado and ripe mango. Sounds like a great appetizer to me. Taken from site: http://thelatinkitchen.com/recipe/tostones-chunky-avocado Recipe Courtesy of:Gaby Dalkin Posted here for play in Culinary Quest
yield
8 serving(s)
prep time
10 Min
cook time
10 Min
method
Pan Fry
Ingredients For tostones with chunky avocado
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2ripe, yellow to yellow-black plantains
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1/2 cvegetable oil
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2haas avocados
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1ripe mango
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1lemon, juiced
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1/4 cfinely diced red onion
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coarse salt and freshly ground black pepper, to taste
How To Make tostones with chunky avocado
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1Peel each plantain. Cut each plantain into 6 to 8 pieces.
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2Heat 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.
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3Using 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 don’t have a tortilla press, simply press down on the semi-cooked plantain with a small flat bottomed plate until the plantain is a 2–to-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.
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4Cut 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.
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5Add 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.
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