I’m not sure what to call these, because there’s so much you can do here…it’s sweet bread, it’s a crust, it’s a breakfast tostone…you can call it whatever you want, but, it’s delicious!
I made these kind of by mistake yesterday. My hubby knows how excited I get when our grocery store gets a new shipment of GREEN plantains, so, he called me, while standing in the produce isle and asked me if I wanted the entire flat of them (sorry ladies, he's taken).
I told him to just grab 10-12 of them, so I could batch make my yummy tostones that I use in place of bread/buns. Unfortunately, by the time morning came around, my beautiful green plantains had already turned yellow, thank you Arizona heat!
So, my daughter, Kyra and I set out to experiment and this was our result!
- 4 plantains yellow or yellow and black spotted
- 1 tbsp EVOO might need more, or less, depending on ripeness of the plantains
- 1 tbsp water might need more, or less, depending on ripeness of the plantains
- 1 tsp salt
- 1/4 cup avocado oil for frying, this is not needed if you are not frying right away
Cut ends off the plantains, then, slice down horizontally, without slicing through the plantain. This will make peeling later easier. Then, slice into 3 or 4 sections.
Boil in a stock pot of water, until you can pierce with a fork easily.
Drain and cool, until you can touch them easily.
Peel and place in the food processor with the salt, then pulse, while slowly adding oil and water. Again, you may need to add more or less, depending on how ripe your plantains are. You want kind of a 'sticky rice' consistency, but, you also want it to be on the less chunky side.
To form, I used my small tortilla press and cut a ziplock bag to size, as they tend to stick less to that than to parchment paper. I also put a dab of olive oil on my hands.
Form in a golf ball size and place on the tortilla press, in between the plastic. From here, you can either fry them immediately or you can stack between parchment paper and freeze.
I tried cooking using just a tiny bit of EVOO (I have a manual pump can that pressurizes to make my own cooking spray without all the junk they put in there), it came out awesome. So, depending on what you're looking for, both ways were tasty.
From here, you could sprinkle with some coconut or maple sugar, use tigernut butter and a compliant preserve (as you see here in the photo) and have the most amazing AIP pb&j ever, drizzle with maple syrup and top with some fresh fruit for a simple dessert or brunch even. There's just so much you can do to satisfy your sweet tooth with this!