Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
garlic tostones with chipotle aioli

Garlic Tostones & Chipotle Aioli

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 small tostones 1x
  • Category: Side Dish
  • Cuisine: South American

Description

twice fried, extra delicious 


Scale

Ingredients

  • 23 cups oil for frying (I used half coconut oil and half light olive oil)
  • 2 cups water
  • 1 tablespoon finely ground sea salt
  • 4 cloves garlic, (minced or pressed, divided)
  • 3 green unripe plantains
  • chopped cilantro, (for garnish)

For the Aioli

  • 1/2 cup mayonnaise
  • 1 tablespoon  chipotle paste or chopped chipotle peppers in adobo  (or more to taste, depending on the strength of your chipotles)
  • 1 teaspoon lime juice

Instructions

  1. Heat the oil to 350ºF in a medium pot over medium-high heat; you’ll want lots of room above the oil because it will expand and foam a bit when you add the plantains.
  2. Combine the water, salt, and most of the garlic in a medium bowl- reserve about one teaspoon of the garlic.
  3. To peel the plantains, cut off the ends and cut 3-4 lines length-wise through the skin. Use those cuts to peel the skin off. Slice the plantains into 1 inch thick slices.
  4. Once the oil is shimmering, fry the plantains in batches, about 8-10 at a time, for about 3 minutes. Remove with a slotted spoon.
  5. With a small heavy skillet or wooden spoon, flatten the plantain chunks to be 1/4 inch thick or so. Dip them in the water and transfer to a clean towel. Set aside, and repeat the frying, flattening and dipping with the remaining plantains.
  6. Once they are all fried, flattened and dipped, fry them again for 3-4 minutes, or until golden brown and crisp. Remove to a serving platter.
  7. In a small pan, lightly brown the remaining teaspoon garlic in a tablespoon of oil for 30 seconds or until fragrant. Drizzle over the plantains.
  8. Serve with chipotle aioli on the side.

To make the aioli:

  1. Combine the mayonnaise, chipotle paste and lime juice. Season to taste with salt and pepper, if desired.