Recipe: How to Make Alba's Empanadas Fried Green Plantains

Courtesy of Jah Landis, Creator of Alba's Empanadas.

Inspired by his mother’s passion for food, Jah Landis created Alba’s Empanadas by utilizing her favorite ingredients and recipes to bring Caribbean soul food to Nashville and stay connected to that love no matter the distance. Jah’s Tostones (Fried Green Plantains) are a testament to the power food has to evoke memories. An excellent side to accompany any meal, try your hand at making this dish at home to add some flavor to every day and to make some memories of your own.

"I chose this dish because similar to the origins of Jah Mama Sauce, fried plantain was a staple in my household growing up. We had it for breakfast, lunch, and dinner with different savory protein options. Tostones are an easy and delicious addition to any meal as a side or main dish,” says Landis. “Whenever I eat them, they instantly transport me back to being a kid surrounded by the love of my late mom and my brothers. It’s really amazing how food can oftentimes be a time machine to special times in one’s life." (albasempanadas.com)

Jah’s Tostones (Fried Green Plantains)

Courtesy of Jah Landis, Creator of Alba's Empanadas

Ingredients:

  • 1 Green Plantain
  • 1 cup Avocado Oil
  • 1 Tostonera Maldon
  • Sea Salt Flakes

Directions:

  1. Peel the plantain. Cut off the top and bottom of the plantain. Slice into the outside curve of the plantain, going as deep as the green exterior of the fruit, being careful not to cut into the interior. Slowly glide your paring knife down the outside edge in a fluid motion. Lift the bottom edge of the skin, then slowly continue to lift and peel the exterior of the plantain until fully removed.
  2. Heat oil to 325°F.
  3. Cut plantain into 1.5” chunks. Fry the plantain at 325°F for the first fry (until golden).
  4. Remove plantain chunks from oil and place on a paper towel to remove excess oil.
  5. Smash plantain chunks using the Tostonera.
  6. Heat oil to 375°F for the second fry.
  7. Fry smashed plantains until they're golden brown and tender.
  8. Remove the tostones from the oil and place on a paper towel to remove the excess oil.
  9. Sprinkle with Maldon Sea Salt Flakes to taste.