Movin' on up!

After nearly five (!) years here at Proceed with Caution, I decided it was finally it was time for a change. Check out my new home over at The Balanced Baker and see my newest sweet treat - Irish Trinity Cake!

Tostones (fried plantains) with Creamy Garlic Cilantro Dip for a Virtual Baby Shower

I am so excited to be bringing you this recipe today, because it was made for a very special friend, Krystal, from Mrs. Regueiro's Plate. Krystal is a fellow Gleek, and the inspiration behind my Glee Cupcakes series. Today, I'm participating in a virtual baby shower for Krystal, who is expecting her first little one (appropriately nicknamed "Cookie") with her husband, Eric, in just 2 short months! As a tribute to their heritage, all the recipes for this baby shower will be inspired by the Filipino or Cuban cultures. I've been dying to make fried plantains, or tostones, since I discovered them during my brief stint at Columbia University. I spent one fabulous semester of graduate school up in Washington Heights, where a local restaurant, El Malecon, serves up the best chicken (and fried plantains) around. Krystal's baby shower finally gave me the occasion that I needed to take the plunge and try to make them at home.

These crisp fried plantains are a treat in and of themselves, but when paired with a cool, tangy, creamy dip - they are out of this world!

Tostones (fried plantains) with Creamy Garlic Cilantro Dip

Source: Adapted from GoodVeg
Yield: Serves 2-4 as appetizers
Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 2 green plantains
• 1-4 cups canola or safflower oil
• sea salt
• 4-5 cloves roasted garlic
• 1 cup sour cream or plain low fat greek yogurt
• 1/2 cup fresh cilantro, roughly chopped
• juice of one lime
• 1 green onion, roughly chopped
• pinch salt
• pinch fresh cracked pepper

Instructions

1. To make the garlic dip: Add roasted garlic, sour cream/greek yogurt, cilantro, green onions, and lime juice to a food processor or blender. Process until well blended. Add salt and pepper to taste. Chill until tostones are ready.
2. To peel the plantains: Start by running a paring knife 3-4 times along the length of the plantain, only going deep enough to slice the thick skin. Peel away the skin of the plantains.
3. Slice the plantains, on the bias, about 1/4 inch thick.  Place slices in a bowl of lightly salted water to prevent browning before cooking.
4. Heat 1 to 4 cups oil (depending on the size of your cooking vessel) in a large pan over medium high heat (oil should reach 350-375 degrees F). Dry the plantains and carefully add to the hot oil, making sure not to crowd the pan. Fry the plantains 2-4 minutes on each side, then remove to a plate lined with paper towel.
5. Carefully press the plantains between two sheets of wax paper, using a tortilla press, or the bottom of a large glass. Fry the smashed plantains another 1-2 minutes in the hot oil.
6. Sprinkle with sea salt, and enjoy!