My most recent trip to Colombia inspired me to recreate a traditional dish (and one of my favorites) in a way that aligns more with my diet and lifestyle. Patacones aka Tostones are one of the most popular side dishes of Caribbean Latin American cuisine. They usually are green plantains, deep fried in canola or sunflower oil, smashed, and deep fried again until crispy. While they are delicious in this preparation, all these oils aren’t the best for our overall health and well-being. So, I took it upon myself to make a lighter version that is also crispy and delicious. Enjoy!
2-4 green plantains with skin
2 quarts of water
4 garlic cloves
Juice of 1 sour orange or 2 lemons
Organic coconut oil
Salt (Himalayan or Redmond)
You’ll need an airfryer*.
- In a Vitamix-like blender mix the water, garlic cloves, juice of sour orange/lemons, and salt and blend until garlic cloves are dissolved.
- Place the seasoned water in a pot and bring to a boil.
- Trim the end of each plantain and cut each lengthwise to on one side, deep enough to cut through the skin and be able to peel it. Then chop them in aprox 2 inch slices.
- Place the already cut plantains in the seasoned water and cook for 20 minutes.
- Remove the pot from the heat and take the plantains out of the water.
- Flatten each slice as much as possible but not too thin by placing it in between the parchment paper and applying gentle pressure using a plate or small cutting board.
- Once flattened, coat with coconut oil.
- Place them in your air fryer and cook at maximum temp (mine is 400) for 10 min or until crunchy.
- Add salt to taste and serve warm.