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Pan-fried plantains are a delicious, easy snack, side dish, or quick breakfast.
Scale
Ingredients
For the Cashew Cream
- 3/4 cup raw cashews
- 1/3 cup packed cilantro leaves
- 3 tablespoons fresh lime juice (from 1-2 limes)
- 1 small garlic clove
- Fine sea salt, to taste
For the Plantains
- 3 plantains (green or yellow)
- Avocado, canola, or refined coconut oil, for frying
- Fine sea salt, to taste
Instructions
- Start the Cashew Cream: Place the cashews in a bowl and add enough boiling water to cover. Soak for at least 30 minutes or up to a few hours.
- Drain the cashews and place in a food processor or blender, along with the cilantro, lime juice, garlic, 1/4 teaspoon salt, and 1/2 cup water. Blend until smooth, adding more water if needed to achieve a creamy consistency. Taste and season with more lime juice or salt, if needed. (The sauce should taste tangy and vibrant). Chill until ready to serve.
- (If using yellow plantains, skip to step 4). If using green plantains, trim the ends and make a long slit down each plantain’s skin. Place in a shallow dish and cover with boiling water. Let stand for 5 to 10 minutes. Then lift out of the water and let stand until cool enough to handle (a few minutes).
- Peel the plantains and cut on a diagonal into 1/2-inch-thick slices.
- Place a large non-stick skillet over medium-low heat and add enough oil to evenly coat the bottom. Carefully arrange the plantains in a single layer, cooking them in 2 batches if they don’t all fit. Fry until golden brown – about 2 minutes per side for yellow plantains, or 3 to 5 minutes for green plantains. Transfer to a paper towel-lined plate to drain excess oil. Season with salt while they’re still hot.
- Serve with the cashew cream.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Fiber: 3.6 g
- Protein: 4.4 g
Keywords: plantains, tostones, maduros, cashews, cilantro
