While traveling through Portland we stopped at a restaurant where they had these deep fried tostones doused in buffalo sauce…..and of course it was AH-MAZING. I mean practically every restaurant in Portland is pretty great!! I get a lot of inspiration from eating at restaurants and I’m sure that a lot of other food bloggers do too! So after our trip I practiced perfecting the buffalo tostones, sans deep DEEEPP fried!
The secret to making these so dang delicious is letting the sliced plantains marinate in the gloriousness of the buffalo sauce. All the sauce soaks in get like they are taking a buffalo sauce bath and its just wonderful! The other important thing to remember when making tostones is double “frying” so that they get nice and crispy. Serve with a side of coleslaw and some ranch dressing. Or if you are feeling fancy, blue cheese dressing!
- 2 plantains, cut into 4ths
- 1/2 c avocado oil
- 1 cup of buffalo sauce, Tessemaes is my favorite
- Fresh parsley for garnish
- OPTIONAL: coleslaw, ranch dressing for dipping
- Peel plantains and cut into 4 pieces.
- Place in a bowl and pour buffalo sauce over the top. Make sure all the pieces have the sauce on them.
- Put in fridge and let sit for 15-30 minutes.
- Heat up a skillet with your oil. Make sure it gets really HOT.
- Take your plantains and put cut side down into the oil. Let cook for 2 min then flip to the other side.
- Remove and one at a time set on a plate. Take the back of another plate and smash the plantain. Immediately return to the skillet with oil and let cook another 2 min per side.
- Remove and place on a paper towel lined plate
- Drizzle a little extra buffalo sauce over the top and garnish with fresh parsley
I like using avocado oil because it has a high smoke point (500 degrees), one of the highest of oils which means you won’t get a burnt taste on your tostones. But please feel free to use whatever oil your heart desires!
And full disclaimer….these definitely taste better straight outta the skillet. You can save them and then reheat either on the stove or under the broiler, but they are definitely the most scrumptious fresh!
Tell me are you guys tostones fans? I’ve recently started kind of digging them, but they need to be more savory that sweet.