Let me introduce you to a ”vegetable banana” called plantain and often referred to as platano (Spanish).
It’s a root vegetable popular in the majority of Caribbean and latin American countries. I discovered it thanks to my Dominican friends living in Europe who can’t imagine not having a bunch of green plantains in their kitchen. Despite being quite sceptical at first, I proudly support the same idea now! Plantains are delicious and so different than any other vegetable you normally look for doing your grocery shopping.
Luckily enough, platanos are relatively easy to find in Belgium where I currently live. Try to google an international market in your city – you might discover plenty of other exotic products and enrich your daily diet.
Plantains can be cooked in various ways depending on their ripeness. The riper they are, the yellower they get. For tostones green version is perfectly fine!
”Fried chips” is not the lightest recipe of all, but definitely worth having in small quantity or… on your cheat day with lots of ketchup and mayo!
Here’s the recipe:
- Peel 2-3 plantains, if necessary helping yourself with a knife, then cut at an angle into 1.5-cm chunks.
- Heat vegetable oil in a pot (or deep pan).
- Fry the chunks until goldenish.
- Remove from the pot and flatten using the presser or by placing a plate over the fried plantains and pressing down.
- Return the plantains into the pot and fry for 1-2 minutes more until ready.
- Season with salt.
Enjoy solo or with your favourite sauce!