Well I can’t believe it, but the 4th of July is here. Most food people are busy sharing their tips for the same American staples. How many ways can we possibly make corn, baked beans, burgers (veggie or otherwise), potato salad, and strawberry shortcake? There are many, it’s true, but the America of today is a much more diverse place with cuisine influenced by more cultures than we acknowledged in the past.

The recipe I want to share with you this week is not a vegan take on a traditional North American dish as one might expect around a holiday such as the 4th. Rather, it’s a dish native to Central America and the Caribbean. The main reason I’m sharing it now is that I finally mastered it, but in light of recent events highlighting the inclusiveness and diversity of American culture, I figured what the heck, a dish featuring plantains is just as appropriate for independence day as one featuring a potato.

When I moved back to Chicago a couple years ago the bodega across the street from me always had plantains. I got in the habit of buying them over bananas because they were cheaper.

They are more starchy than bananas, and not nearly as sweet, which is what makes them fantastic for frying. So, I started cooking with them occasionally a couple years ago, but it was my trip to Nicaragua in May that really got me hooked.

Tostones, or double fried green plantains are what I lived on in Nicaragua. My Spanish isn’t great, but I knew there was nothing non-vegan in this simple yet satisfying dish. When I got home I did a little research and found out that this dish is a staple throughout Central America and islands such as Puerto Rico. I don’t specifically recall eating tostones in PR, but I know that I’ve been working to perfect them since my return from Central America.

It took me a few tries to get them right because first I bought ripe plantains, not green. Then I read several recipes that say you need to soak them in salt water or use a special tool to flatten them. Neither of these steps are necessary if your plantains are green and your hands are clean. I used some serrano infused sea salt to sprinkle on at the end, but use what you have. Regular sea salt will do the trick just fine.

I think this is a really fun side dish served with guac or a hearty snack. Maybe you could even stack them on some type of gluttonous BBQ sandwich or serve along side your sweet and spicy baked beans. I typically serve them for brunch with quinoa, guac, and soy chorizo. No matter how you serve them, I’m sure you and your guests will enjoy this taste of the Americas.

 

Traditional Tostones

Ingredients:

2 green plantains

Coconut or corn oil for frying

Sea salt

Guacamole for serving

Directions:

Using an electric skillet, heat about about ¾ cup oil to 350-400 degrees. Meanwhile, cut off the ends of the plantains then slice the skin longways to peel it off. Cut the plantains into 1 inch thick pieces.

When the oil is hot and bubbling, add the plantains, frying for about 4 minutes per side.

Line a brown paper bag with a paper towel. Place the golden brown plantain pieces on the towel/ bag. Keep the oil in the electric skillet hot. Cover the skillet to keep the heat in. Don’t turn it off.

Allow the plantain pieces to cool a bit. Then using the heel of your palm, press them a little bit flat so that they still have a round shape, but they are about twice the size in diameter. Traditional tostones are kind of puffed up a bit in the center and flatter on the sides.

Return to the electric skillet and fry another 3 to 5 minutes per side. Next, drain on a paper towel, sprinkle with sea salt and serve topped with a dollop of guacamole.

Cook’s Note: I think these make an awesome snack the next day even cold. They are quite filling! Just dip in guac or even vegan mayo or sour cream.

 

Kat Barry, a St. Joseph, Michigan native, is owner of Kat’s Hot Cakes vegan catering, and co author of “The New Chicago Diner Cookbook: Meat Free Recipes from America’s Veggie Diner.” She also develops recipes for eHow.com, where you can find over 30 of her vegan instructional cooking videos. She is also a certified yoga instructor. Kat currently resides in Chicago, and in her free time she enjoys practicing yoga, sampling local spirits, listening to live music, and getting outdoors. Follow @katshotcakes on twitter. Kat can be reached via email at: kat@katshotcakes.com.