I’m super excited to share this recipe that I developed for my sweet friend’s blog. Ana is the mother of two spunky and whip smart little girls, Edith and Lilah, and she blogs about their adventures in Brooklyn with her husband Aaron over on Lucky Penny. They are pretty much the cutest family ever, and those little girls have better style than I could ever achieve. Go and give her blog a read, and you’ll see what I mean! First up in my recipe series for her is a spin on tostones (fried plantains), a childhood favorite of mine.
I kept it pretty traditional except that I fry these tostones in coconut oil. It’s going to make your kitchen smell amazing, I promise. I also serve them with what I now believe to be my favorite condiment, a green goddess chimichurri. Avocado + chimichurri is aces. Not sure why I didn’t think of it sooner. The most important step in this recipe is that you soak the plantain chunks in super salty water, so they get properly seasoned. Also make sure you buy GREEN plantains, not the ripe, dark kind. Head over to Ana’s blog for the recipe and let me know if you make them!