Ghee-Fried Tostones with Rainbow Salsa

Ghee-fried tostones with rainbow salsa.

For this appetizer, I use ghee to pan-fry tostones; it’s a perfect way to infuse the plantains with fabulous flavor. While plantains smell a little like bananas, they’re very starchy and decidedly unsweet. Frying them reveals their true purpose: not as a tropical fruit but as a snack reminiscent of french fries with the shape and color of the sun. Season generously with salt after their second ghee bath to truly tempt your taste buds.

Ghee-Fried Tostones with Rainbow Salsa

Serves | 6 to 8 |

Rainbow Salsa

  • 1 cup pineapple, medium dice
  • 1 cup mango, small dice
  • ½ cup red bell pepper, small dice
  • ½ cup red onion, small dice
  • 1 small jalapeño, brunoise cut
  • juice of 1 to 2 limes
  • 1 tsp kosher salt, plus more to taste

Ghee-Fried Tostones with Rainbow Salsa

  • 1 cup ghee
  • 3 large green or greenish-yellow plantains, peeled and sliced into 1-inch chunks
  • kosher salt, to taste
  • rainbow salsa (recipe follows)

| Preparation – Rainbow Salsa | In a medium bowl, mix pineapple, mango, bell pepper, onion and jalapeño until combined. Pour lime juice over the top, season with salt and toss. Set aside.

| Preparation – Ghee-Fried Tostones with Rainbow Salsa | Melt ghee in a medium, heavy-bottomed saucepan over medium high heat. (Ghee should be ¾ inch deep.) Working in batches, fry plantains on top and bottom until golden, 3 minutes per side; transfer to paper towel-lined plate. Allow each batch to cool only slightly and then press with the back of a flat spatula until approximately ¼ inch thick. Return batch to pan and cook again until crispy, 1 to 2 minutes per side. Remove from pan and season generously with salt. Transfer finished tostones to a towel-lined casserole dish and store in a warm oven. Repeat steps with remaining plantains. Once all tostones are fried, remove from oven and top with rainbow salsa. Serve immediately.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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