Tostones with Smoky Dip
Double cooked plantains make a delicious appetiser, especially paired with this smoky creamy spicy dip
Ingredients
- 4 plantain
- 125 mL sunflower oil (or other neutral oil)
- 1 pinch salt
- 1 cup sour cream (or vegan sour cream)
- 1 tbsp Smokin' Senorita
- 1 lime
Instructions
- Peel plantains - this can be difficult, use a knife if it's hard to get off
- Cut plantains into 1 inch pieces
- Heat oil on medium heat and cook plantains on top and bottom until lightly browned, remove from pan
- One by one squash plantains to make a disc. I use a heavy based saucepan. - if they are quite soft use a spatula to move them after squashing
- Refry plantains on both sides until golden brown. Sprinkle with salt
- Meanwhile: mix sour cream and Smokin' Senorita, add lime zest and lime juice to taste. Season with salt.
