3 Plantains - green to yellow (your preference)
Oil for frying
4oz. Jansal Valley Pepita Pumpkin Seeds, shelled and roasted
4oz. Jansal Valley Cinnamon Honey
2 tbsp. Butter
Remove the ends of the plantains. Score skin down length of plantains on both sides. Peel skin back. If skin is hard to remove, soak in cold water for 15 minutes. Cut plantains crosswise in 1” inch chunks. Deep fry in oil at 350 degrees until golden and not burnt. Remove from oil, let drain for 5 minutes. With the back of the metal spatula flatten plantains into a disk shape. Re-fry plantains again until golden and almost crunchy.
To prepare glaze - melt butter, add honey in a sauté pan, add hot tostones and toss to coat. Sprinkle with toasted pepitas and serve warm.
*Try serving with lime flavored mascarpone
1 container of Fondo di Toscana Mascarpone
˝ cup of Lime Juice
3 tbsp. of sugar
Zest of 1 lime
Combine and let stand for 1 hour then garnish with chopped mint.