👨‍🍳 Instructions

1. 1

   Peel the green plantains by cutting off the ends and making a lengthwise slit in the skin. Carefully remove the skin.

   💡 Tip: Use a sharp knife to make the slit, being careful not to cut too deep into the flesh.
2. 2

   Slice the plantains into 1-inch thick pieces.

3. 3

   In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature.
4. 4

   Fry the plantain slices in batches for about 3-4 minutes, or until they are lightly golden and tender. Remove them from the oil and drain on paper towels.

   💡 Tip: Do not overcrowd the pot; fry in batches to maintain oil temperature.
5. 5

   Using a flat surface or a tostonera (plantain press), flatten each fried plantain slice to about 1/2 inch thick.

   💡 Tip: You can also use the bottom of a glass or a small plate.
6. 6

   Return the flattened plantains to the hot oil and fry again for 2-3 minutes, or until they are crispy and golden brown. Drain on paper towels and sprinkle with salt to taste.

   💡 Tip: This second fry is what makes them crispy.
7. 7

   While the tostones are frying, prepare the cilantro mayonnaise. In a small bowl, combine the mayonnaise, chopped cilantro, minced garlic, lime juice, and black pepper. Mix well until smooth and creamy.

   💡 Tip: Adjust seasoning to your preference.
8. 8

   Serve the tostones hot, accompanied by the cilantro mayonnaise for dipping.