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    Scott Adams

    Gluten-Free Patacones (Tostones)

    Reviewed and edited by a celiac disease expert.

    Enjoy your gluten-free patacones as a delicious snack or side dish that pairs well with a variety of meals!

    Celiac.com 11/29/2024 - Patacones, also known as tostones in many Latin American and Caribbean countries, are twice-fried green plantain slices that have been enjoyed for centuries as a crunchy side dish or snack. These golden rounds of deliciousness are naturally gluten-free and are a staple in cuisines from Colombia to Puerto Rico. Plantains, a type of starchy banana, are picked green for this recipe to achieve the perfect crispy texture. Traditionally served with a variety of toppings or dips, patacones bring a satisfying crunch to any meal, whether you’re enjoying them solo or alongside a savory dish.

    Gluten-Free Patacones (Tostones) Recipe

    Ingredients:

    • 3 green plantains
    • ¼ cup vegetable oil (or more for frying)
    • Sea salt, to taste
    • Optional: garlic sauce, guacamole, or salsa for serving

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    Instructions:

    • Prepare the plantains: Peel the green plantains by cutting off the ends and making a shallow slit along the length of the skin. Gently pull the peel off to reveal the firm, green flesh. Slice the plantains into 1-inch thick rounds.
    • First fry: Heat the oil in a large skillet over medium heat. Add the plantain slices in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side until they turn light golden. Remove the plantains and place them on a paper towel-lined plate to drain the excess oil.
    • Flatten the plantains: Using a tostonera (a traditional tool for flattening tostones) or the back of a flat-bottomed glass, gently press each fried plantain slice to flatten it to about half its original thickness.
    • Second fry: Return the flattened plantains to the hot oil and fry them again for 1-2 minutes per side until they are crispy and golden brown. Remove and drain on a paper towel.
    • Season and serve: Immediately sprinkle with sea salt and serve hot with your favorite dipping sauces such as garlic aioli, guacamole, or a tangy salsa.

    Enjoy your gluten-free patacones as a delicious snack or side dish that pairs well with a variety of meals!


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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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