Tostones with Mayo Ketchup
Twice-fried green plantains served with a simple garlic mayo ketchup dipping sauce. This classic Caribbean side dish is easy to make and goes well with fried fish, shrimp, chicken, rice, and beans.
Ingredients
Mayo Ketchup
- ½ cup mayonnaise
- ¼ cup ketchup
- 1 to 2 teaspoons minced garlic or ½ teaspoon garlic powder
- 1 tablespoon fresh lime juice or vinegar
- Pinch of salt
- 1 teaspoon sugar (optional)
- Dash of hot sauce (optional)
Tostones
- 3 firm green plantains
- ½ to ¾ cup neutral oil such as vegetable or canola oil
- Coarse salt to taste
Instructions
- Make the mayo ketchup: In a small bowl, stir together the mayonnaise, ketchup, garlic, and a pinch of salt. Cover and refrigerate while you prepare the plantains.
- Peel and slice the plantains: Cut off both ends of each plantain. Use the tip of a knife to make a shallow slit down the length of the peel. Pull the peel away in sections, then cut the plantains into 1-inch-thick rounds.
- Heat the oil: Pour enough oil into a heavy skillet to come about ½ inch up the sides. Heat over medium heat.
- Fry the plantains once: Working in batches, fry the plantain rounds for 4 to 5 minutes total, turning once, until lightly golden and tender enough to press. Transfer to a paper towel-lined plate.
- Smash the plantains: While still warm, flatten each plantain round to about ½ inch thick using a tostonera, the bottom of a sturdy glass, or a small plate.
- Fry a second time: Return the flattened plantains to the hot oil. Fry for 2 to 3 minutes per side, until golden brown and crisp around the edges.
- Season and serve: Transfer the hot tostones to paper towels and season with coarse salt. Serve right away with the mayo ketchup.
Notes
Nutrition
Calories: 613.9kcalCarbohydrates: 48.7gProtein: 2.2gTotal Fat: 48.4gSaturated Fat: 7gCholesterol: 11.8mgSodium: 320mgPotassium: 709.2mgFiber: 2.4gSugar: 27.9g
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