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►  Makes 4 Servings

2 pounds (910 g) green plantains, peeled

1/4 cup (56 g) coconut oil

6 tablespoons (51 g) gluten-free flour 1 teaspoon sea salt

Mild-flavoured cooking oil, for frying



1/4 cup (60 ml) olive oil

2 cloves of garlic, peeledd

1/4 cup (60 ml) lime juice 1/8 teaspoon salt

To make the tots:

Using a food processor grater attachment or a handheld grater, grate the plantains. Place them in a bowl with the coconut oil, gluten-free flour, and sea salt and then mash them with a fork or potato masher until the mixture is chunky but holds together.


Fill a cast-iron skillet with 1 inch (2.5 cm) of mild-flavoured cooking oil and heat it to 375°F (190°C). Using about 1 tablespoon (15 g) of the plantain mixture, form cylinder shapes by pressing the mixture together. Repeat until all the plantain mixture is used up. Place a few tots at a time into the hot oil (you should hear it sizzle and pop when you gently drop them in).


Fry the tots for 2 minutes on one side and then flip them over and fry for an additional 2 minutes until browned. Transfer the fried tots to a plate lined with paper towels to absorb excess oil. Repeat the frying process until all the tots have been fried.


To make the mojo sauce: Place the olive oil, garlic, lime juice, and salt in a blender and purée until smooth. Pour the mixture into a small saucepan and cook for 2 to 3 minutes, basically just long enough to take the edge off the raw garlic.


Place the tots in a large serving bowl and the mojo sauce in a small serving bowl and serve immediately.