Twice-fried plantains, or tostones, are a crispy and savory side dish made with unripe green plantains. The plantains are sliced, fried, smashed, and then fried again to create a golden, crunchy exterior while keeping the inside tender. Pair them with Mayo-Ketchup, a creamy, slightly sweet dipping sauce, for a perfect bite.
Jump to:
- What Are Plantains?
- How to Buy Plantains
- How to Store Plantains
- Ingredients
- How To Make Tostones
- How to Peel Plantains
- How to Smash the Plantains
- Mayo Ketchup (Pink Sauce / Salsa Rosada)
- What to Do with Black Plantains
- What are Platanos Maduros?
- Storage and Reheating
- Serving Suggestions
- Recommended
- FAQ
- Twice Fried Plantains with Mayo Ketchup
Tostones are green plantains that are fried, pressed flat, then fried again until golden. Slice, fry once, flatten, and fry again. Salt while hot. Serve right away.
What Are Plantains?
Plantains look like bananas, but they're not the same. They have thicker skin, less sugar, and are used for cooking instead of eating raw.
Green plantains are firm and starchy. That's what you want for tostones. As they ripen, they turn yellow, then brown, and become softer and sweeter.
How to Buy Plantains
Look for plantains in the produce section near the bananas.
For tostones, choose green plantains. They should feel firm with little to no yellow on the skin.
Avoid soft or heavily spotted plantains. Those are too ripe and will not hold their shape when fried.
How to Store Plantains
Store plantains at room temperature.
They will slowly ripen from green to yellow to brown. Green plantains are best used right away for tostones.
Ripe plantains are better for sweeter dishes.
Ingredients
For the Pink Sauce
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 2-3 large garlic cloves, pressed or minced
- salt, to taste
For the Tostones
- 3 green plantains
- ½ cup neutral oil (vegetable or canola)
- coarse salt, to taste
How To Make Tostones
- Slice the plantains: Peel the green plantains and cut them into 1-inch thick pieces.
- First fry: Heat oil in a skillet over medium heat. Fry the plantain slices for about 1½ minutes until lightly golden and firm.
- Flatten: Remove and drain. Press each piece flat using a tostonera, the bottom of a glass, or a broad knife.
- Second fry: Return to the hot oil and fry for 2 minutes per side until golden.
- Salt and serve: Remove, drain, and sprinkle with coarse salt. Serve hot with the garlic pink sauce.
How To Make the Pink Sauce
In a small bowl, mix mayonnaise, ketchup, and garlic. Season with salt and refrigerate until ready to serve.
How to Peel Plantains
Peeling plantains is different from bananas. The skin is thick and won't pull off easily.
Cut off both ends first. Then use a knife to make a shallow slit down the length of the plantain.
Slide your thumb under the peel and pull it off in sections. If it's stuck, make another slit and keep going until all the skin is removed.
If the peel is hard to remove, that's normal. Green plantains are firm and take a little effort.
How to Smash the Plantains
After the first fry, the plantains need to be flattened before going back into the oil.
A tostonera is the traditional tool used to press them flat. It's a simple wooden press that keeps the shape even. You can line it with wax paper if needed.
You can find a tostonera in Cuban markets across South Florida, from Sedano's to Whole Foods.
If you don't have one, use the bottom of a glass or the side of a large knife. Press gently until the plantains flatten to about ½ inch thick.
Mayo Ketchup (Pink Sauce / Salsa Rosada)
Serve tostones with a simple dipping sauce on the side. This mayo ketchup sauce, also called pink sauce or salsa rosada, is one of the most common.
To make it, mix mayonnaise, ketchup, and minced garlic in a small bowl. Season with a pinch of salt and serve with the hot tostones.
What to Do with Black Plantains
If your plantains turn yellow or black, don't throw them out. They won't work for tostones, but they're perfect for sweeter dishes.
Slice and pan-fry them in butter until golden and soft. They come out sweet and caramelized. This sweet, warm combo is a delightful treat!
What are Platanos Maduros?
Plátanos maduros are fried ripe plantains. They're soft, sweet, and served as a side in many Caribbean and Latin meals.
Storage and Reheating
Let the tostones cool to room temperature. Store in an airtight container in the refrigerator for up to 2-3 days.
Reheat in a skillet over medium heat with a little oil until warmed through and crisp again. You can also use an air fryer at 350°F for a few minutes.
Tostones are best hot. They lose their texture as they sit.
Serving Suggestions
Here in the Florida Keys, tostones are often served alongside fried mahi mahi or crispy chicken tacos.
Serve them hot with guacamole, mango pico de gallo, or a side of rice and beans.
Summary
Tostones are twice-fried green plantains that come out golden and firm. You fry them once, press them flat, then fry them again until they hold their shape.
Serve them hot with garlic pink sauce or alongside fried fish. You'll see them all over the Florida Keys.
Recommended
Tostones, often called tostones con mayo ketchup in Puerto Rico, are usually served as a side or appetizer with simple, fresh meals.
Serve them with:
- Pan Fried Yellowtail Snapper
- Florida Keys Stone Crab Claws with Mustard Sauce
- Blackened Snapper Tacos
- Pan Seared Snapper Fillets
- Blackened Swordfish
- Shrimp Tacos with Pico de Gallo
- Pan-Fried Snapper with Panko Breadcrumbs
You can also pair them with a side of Spanish rice for a full meal.
FAQ
Tostones are sliced green plantains that are fried, pressed flat, and fried again until golden. They come out firm, salty, and perfect for dipping.
Serve tostones hot right after frying. They're usually eaten as a side or snack with a dipping sauce like garlic mojo or pink sauce.
A tostonera is a simple press used to flatten plantains after the first fry. It helps keep them even, but you can also use the bottom of a glass or a knife.
Patacones are the same as tostones. It's just a different name used in places like Colombia, Venezuela, and Central America.
The plantains were likely too ripe. Yellow or soft plantains don't have enough starch to crisp up, even with a second fry.
No. Yellow plantains are better for maduros, which are soft and sweet, not crisp like tostones.
Twice Fried Plantains with Mayo Ketchup
Ingredients
Pink Sauce
- ½ cup mayonnaise
- 3 tablespoons ketchup
- 2 -3 garlic cloves pressed or minced
- salt to taste
Tostones
- 3 green plantains
- ½ cup neutral oil vegetable or canola
- coarse salt to taste
Instructions
- Make the sauce: Mix mayonnaise, ketchup, and garlic in a small bowl. Season with salt. Refrigerate until ready to serve.
- Prep the plantains: Peel the plantains and slice into 1-inch thick pieces.
- First fry: Heat oil in a heavy skillet over medium heat. Fry plantain slices for about 1½ minutes, until lightly golden and firm. Remove and drain.
- Flatten: Press each piece flat using a tostonera, the bottom of a glass, or a knife.
- Second fry: Return to hot oil and fry for 2 minutes per side until golden.
- Season and serve: Remove, drain, and sprinkle with coarse salt. Serve hot with the pink sauce.
Notes
- Use green plantains only. Ripe ones are too soft for tostones.
- Cut into even pieces so they cook at the same rate.
- Flatten while still warm so they don't crack.
- Don't skip the second fry. That's what gives them structure.
- Keep the oil hot so the plantains don't absorb too much oil.
- Salt right after frying while they're still hot.
Let tostones cool, then store in an airtight container in the refrigerator for up to 2-3 days. Reheating:
Reheat in a skillet with a little oil or in an air fryer at 350°F until warmed through.
