Churros Inspired Tostones – the perfect dessert that will remind you of real churros. These are the perfect gluten free option, and can be made Paleo.
True life, I almost bought an annual Disneyland pass just so I can go whenever I want to eat the churros. If you haven’t had Disneyland churros, you’re missing out. Like, really really missing out. Since I love churros so much and didn’t get that annual Disneyland pass, I wanted to pay a little homage to my favorite treat and made churros inspired tostones.
You get the crunchy outside and soft inside like a regular churro, and I dipped mine in chocolate because everything is better dipped in chocolate. Also, fun fact, this is the first dessert I’m sharing on this blog! Granted, it’s not the most complex dessert, but it’s still a dessert and that’s a win to me!
These churros inspired tostones are super easy to make. Like, it’s almost silly to call it a recipe, but it’s totally worth the post. I guess it’s pretty on brand for me, simple but delicious. And of course you can find the ingredients at your local grocery store.
I will have to say, this is one of those recipes that are best served right away while they are still nice and warm. If you want to save time, you can follow the tostones directions up until you smash them. Hold off on re-frying the tostones until you are ready to eat the churros inspired tostones. You want the tostones hot with a bit of the oil still on it because it’ll help the cinnamon sugar adhere to it.
Speaking of the cinnamon sugar, I used organic cane sugar. If you want to make this Paleo, you can use coconut sugar instead. Don’t judge me, but I prefer the organic cane sugar over coconut sugar (gasp, she is using white sugar 😉 ). It gives it a more authentic churros flavor, but using the coconut sugar is just as good. You decide which you want to use because it’ll still be delicious either way!
Churros Inspired Tostones
Preheat skillet over medium heat with coconut oil.
Mix sugar with cinnamon in a large bowl and set aside.
Cut the ends off the plantain. Score the skin of the plantain where the ridges are, making sure not to cut through the plantain, and then peel the skin off.
Slice the plantains into 1 inch thick coins.
Once the oil is hot, place the plantains in the skillet and fry on both sides for about 3 minutes or until golden yellow.
Remove the plantains, and then flatten the plantains using something flat like the bottom of a cup, plate, or spatula.
Once flatten, refry the plantains for 2-3 minutes on both sides or until golden brown and crispy.
Place the freshly made tostones straight into the bowl with the cinnamon sugar and mix until the tostones are coated.
Serve immediately with melted chocolate for dipping.
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