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Tostones with Cinnamon Honey and Toasted Pepitas

Recipe type: Dessert




Plantains, green to yellow (your preference)
Oil (for frying)
2 tablespoons
4 ounces
Cinnamon Honey
16 ounces
Mascarpone Cheese (For Lime Mascarpone)
1⁄2 cup
Lime Juice (For Lime Mascarpone)
3 tablespoons
Sugar (For Lime Mascarpone)
Zest of 1 Lime (For Lime Mascarpone)


Heat oil in a fryer to 350° F. 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 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: Combine ingredients listed and let stand for 1 hour then garnish with chopped mint.