Tostones:  Twice Fried, Cumin Dusted Plaintains with Peach, Orange, Honey & Cilantro Dipping Sauce
Tostones: Twice Fried, Cumin Dusted Plaintains with Peach, Orange, Honey & Cilantro Dipping Sauce

Ingredients for Tostones:

1 Large Ripe Plaintain
Canola Oil
S & P
Cumin

Cut Plaintain into 1/2″ rounds and remove peel. Heat a frying pan to 350 degrees with enough oil to cover all of the rounds. Cook for 2 minutes, then use tongs to turn each of them over and cook for another 2 minutes. While cooking, put paper towels on a dish. Remove the plaintains and place on paper towels. Remove frying pan from heat during the next step. Take each fried round and use the bottom of a ramekin or pan to press down on each one so that they are half of their original thickness. Return pan to heat and bring back up to 350 degrees. Add plaintains back in using metal tongs and fry for 2 minutes on each side again. Immediately remove and place back on paper towels to drain. Dust them with salt, pepper and cumin. Serve hot with dipping sauce.

Ingredients for Orange, Peach, Honey and Cilantro Dipping Sauce:

2 Tbsp. Peach Jelly
1 Tbsp. Honey
1 Tbsp. Orange Juice
1/2 Tsp. Chopped, Fresh Cilantro
Black Pepper

Whisk all of the ingredients together and refrigerate for 20 minutes. Serve with hot plaintains.

Enjoy!

2 thoughts on “Cumin Dusted Tostones with Orange, Peach, Honey & Cilantro Dipping Sauce

  1. Are you serious???? Tostones are the absolute best food ever. I love to play with my plantains (*that sounds kind of funny) and make them all different ways. Sweet or salty. What a fantastic recipe here, Shannon. I am so making that dipping sauce!! And I love your new colorful theme. πŸ™‚

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