Nitrate & Nitrite Free Garlic-Rosemary Plantain Tostones
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large green plantains
- ½ cup coconut oil, plus more if needed
- 1 tsp fine sea salt, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Score the skin of each plantain with a knife along its length and peel it away. Cut the plantains crosswise into 1-inch rounds.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering and a plantain round sizzles immediately on contact. Working in batches to avoid crowding, add the plantain rounds and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate and season lightly with half the salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!