Easy Tostones Recipe with Mayo Ketchup
Crispy, golden tostones made with twice-fried green plantains, savory seasonings, and a quick mayo ketchup sauce for dipping. They’re crunchy around the edges, tender in the center, and ready in about 30 minutes!
Equipment
- Tostonera (optional)
- Sharp Knife
Ingredients
- 3 Green Plantains
- Garlic Powder
- Kosher Salt
- Black Pepper
- Vegetable Oil, (for frying)
- 1/2 cup Ketchup
- 1/2 cup Mayo
Instructions
- Cut off both ends of each plantain. Make a shallow slit lengthwise through the peel without cutting deeply into the flesh. Slide your thumb or the edge of a spoon beneath the peel to loosen and remove it. Cut each plantain crosswise into 1-inch-thick pieces. 3 Green Plantains
- Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet. Heat over medium heat until the oil reaches 350°F. Line a plate with paper towels and set it nearby. Vegetable Oil
- Carefully add the plantain pieces to the hot oil in a single layer, leaving space between them. Fry for 3–4 minutes, turning occasionally, until they’re lightly golden and tender enough to pierce with a fork. They should be softened but not deeply browned. Transfer them to the paper towel-lined plate.
- Working while the plantains are still warm, use a tostonera OR place a small piece of parchment paper on the bottom of a measuring up (this prevents the plantains from sticking to the cup) and press down firmly until the plantain is approximately ¼–½ inch thick. The edges may crack slightly, but the pieces should remain intact. (this is what you want!)
- Allow the oil to return to 350°F. Carefully fry the smashed plantains to the skillet in batches. Fry for 2–3 minutes, flipping once, until both sides are golden brown and the edges look crisp. Avoid overcrowding the skillet so the oil stays hot.
- Transfer the hot tostones to a clean paper towel-lined plate or wire rack. Immediately season both sides with salt, black pepper, and garlic powder so the seasoning sticks to the hot surface. Kosher Salt Black Pepper Garlic Powder
- Stir equal parts mayonnaise and ketchup together in a small bowl until completely combined and smooth. 1/2 cup Ketchup 1/2 cup Mayo
Notes
- Use GREEN plantains. This is the big one. Yellow plantains contain more sugar and won't give you the same savory, starchy texture.
- Don't slice the plantains too thin before the first fry. Starting with 1-inch pieces gives you enough plantain to flatten each one to about ¼–½ inch thick after the first fry.
- Smash them while they're warm. Once the first-fried plantains cool completely, they're harder to flatten without cracking.
- Keep an eye on your oil temperature. If the oil isn't hot enough, the plantains can absorb excess oil. If it's too hot, they'll brown before the centers soften.
- Don't overcrowd the pan. Fry in batches so the oil temperature doesn't drop too quickly.
- Season them immediately. Salt sticks much better when the tostones are fresh from the fryer.
Nutrition
Calories: 283kcal, Carbohydrates: 38g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 8mg, Sodium: 302mg, Potassium: 446mg, Fiber: 2g, Sugar: 6g, Vitamin A: 115IU, Vitamin C: 19mg, Calcium: 6mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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