A two-step cooking process (once before smashing the plantains, and once to crisp the slices to golden brown) is easy work when done in the air fryer. While the plantains soak, blitz up the creamy, greens-packed mojo dip: a winning combo of cilantro, avocado, scallion, and serrano that’s a perfect pairing for the crispy, starchy fried plantains.
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- 4 serving(s)
- Total Time:
- 45 mins
- 2 tbsp.
- 3 tbsp.
canola oil, divided
- 1/4 tsp.
- Step 1To peel plantains, cut 2 slits down sides of each just deep enough to go through peel, avoiding flesh; carefully peel in sections. Cut plantains crosswise 3/4 inch thick.
- Step 2In large bowl, stir together lime juice, 2 teaspoons salt, and 4 cups water until salt dissolves. Add plantains and let soak 20 minutes.
- Step 3Meanwhile, make a dip: In blender, puree cilantro, avocado, serrano chile, garlic, scallion, lime juice, vinegar, and agave until smooth, adding 1/4 to 1/2 cup water as needed; season with salt. Press parchment or plastic wrap directly on surface of dip and refrigerate until ready to serve.
- Step 4Heat air fryer to 350°F. Drain plantains but do not dry (a little excess water helps soften them). In bowl, toss plantains with 1 tablespoon oil. Transfer to air fryer basket, leaving space in between, and cook 9 minutes, flipping after 5 minutes.
- Step 5Transfer tostones to work surface lined with parchment paper. Using heavy glass or mug, firmly smash each to about 1/4 inch thick (clean bottom of glass occasionally to prevent sticking). If tostones harden, reheat briefly in air fryer for easier smashing.
- Step 6Heat air fryer to 400°F. Using 1 tablespoon oil, brush both sides of half of tostones and sprinkle with 1/4 teaspoon salt. Transfer to air fryer basket, spacing about 1/2 inch apart, and cook until edges start to turn light golden brown, 3 to 4 minutes. Flip and cook until crisp and golden brown around edges, 4 minutes more. Transfer to plate. Repeat brushing and cooking with remaining oil and tostones and leave in air fryer.
- Step 7When second batch is ready, top with first batch of tostones and cook until reheated and crisp, 1 to 2 minutes. Sprinkle with smoked paprika and serve immediately with dip.
NUTRITIONAL INFORMATION (per serving): About 298 calories, 14.5 g fat (1.5 g saturated), 2 g protein, 371 mg sodium, 64 g carbohydrate, 6 g fiber
Did you make this recipe? Comment below!
Kristina Kurek (she/her) is a Recipe Developer for several Hearst publications, including Good Housekeeping, Women’s Health and Prevention. In her nearly 30 years cooking professionally, she’s had her hand in many pots, including being at the helm at some of NYC’s top restaurant kitchens and serving as a culinary producer, magazine food editor, cookbook co-author, food stylist and private chef. She considers herself somewhat of a jack-of-all-trades in the kitchen but developing health-driven recipes that are nutritious, delicious and really beautiful lights her fire. When she is not geeking out over creating the most scrumptious recipes possible, she can be found snuggling with her dog, Nori, and/or nurturing her vegetable garden in the lower Hudson Valley whilst contemplating which seeds to plant next…..and then, Of course, dreaming of what to cook up with the harvest!
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