Eosinophilic Esophagitis Friendly Gluten Free Garlic Tostones
Total time30 min
Prep time10 min
Cook time20 min
4.6(7)
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Learn more →Ingredients
4 servings
- 2 large green plantains
- 1 ½ cups neutral oil (such as avocado or canola oil), for frying
- 1 tsp kosher salt, plus more to taste
For the garlic mojo
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- ¼ tsp ground cumin
- ¼ tsp black pepper
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Pour the neutral oil into a large skillet to a depth of about 1 inch and heat over medium-high heat until the oil reaches 325°F (163°C), or until a plantain round dropped in sizzles steadily.
- 2
Working in batches to avoid crowding, add the plantain rounds to the hot oil and fry for 3–4 minutes per side, until pale golden and just cooked through. Transfer to a paper-towel-lined plate with a slotted spoon.
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