Salty Tostones with Basil Avocado Chimichurri

March 29, 2018
Photo by dixiechik
Author Notes

Fried plantains with a vibrant chimichurri that's ultra velvety, huge in flavor, with a little kick. —dixiechik

  • Serves 2-3
  • Tostones
  • 2 Plantains, peeled and sliced into rounds
  • 3 cups Sunflower oil
  • 1 tablespoon Coarse sea salt
  • 1 teaspoon Black pepper
  • Basil Avocado Chimichurri
  • 2 teaspoons Freshly minced garlic
  • 2 cups Packed, fresh basil leaves
  • 1 cup Fresh parsley leaves (can substitute fresh mint)
  • 1 Ripe avocado
  • 1/4 cup Olive oil
  • 1 teaspoon Red pepper flakes
  • 1 teaspoon Sea salt
  • 1/4 teaspoon Black pepper
In This Recipe
  1. Bring the oil over medium high heat and fry plantains about 1-2 minutes on each side; drain on paper towels.
  2. Sprinkle with salt and pepper.
  3. Combine chimichurri ingredients in a food processor, cover and refrigerate until tostones are ready.

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