Tostones with Mayo Ketchup

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Felice Kaufman

Crispy 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.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Caribbean

Servings

Calories 613.9 kcal

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

Use firm green plantains for tostones. Yellow, brown, or black plantains are sweeter and softer and are better for maduros.
Plantains look like large bananas, but the peel is much thicker. Cut off both ends, make a shallow slit down the length, and pull the peel away in sections.
Use enough oil to come about ½ inch up the sides of the skillet. The exact amount will depend on the size of your pan.
Fry the plantains in batches so the oil stays hot. If the oil cools too much, the tostones can turn greasy instead of crisp.
A tostonera makes even rounds, but the bottom of a sturdy glass or small plate works well too.
Tostones are best served right after the second fry. Leftovers can be refrigerated for up to 3 days and reheated in a lightly oiled skillet or a 350°F air fryer for 3 to 5 minutes.
The mayo ketchup can be made ahead and kept covered in the refrigerator for up to 4 days.

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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