Tostones con Mayoketchup
Twice-fried green plantains, smashed and fried again until crispy, served with a zesty homemade mayoketchup dipping sauce. A quintessential Puerto Rican appetizer or side dish.
🧂 Ingredients
- 3 large Green plantains(peeled and cut into 1.5-inch thick rounds)
- 4 cups Vegetable oil(for frying)
- 1 tsp Salt(or to taste)
- 0.5 cup Mayonnaise
- 2 tbsp Ketchup
- 0.5 tsp Garlic powder
- 1 tsp Lime juice
👨🍳 Instructions
- 1
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 325°F (160°C).
- 2
Fry the plantain pieces for about 3-4 minutes per side, until lightly golden. Do not overcrowd the pan; fry in batches if necessary.
💡 Tip: The plantains should be tender but not fully cooked. - 3
Remove plantains from oil and drain on paper towels. While still warm, place each piece between two sheets of parchment paper and smash them flat with a heavy object (like the bottom of a glass or a small plate) to about 1/2 inch thickness.
- 4
Increase the oil temperature to 350°F (175°C).
- 5
Carefully return the smashed plantains to the hot oil and fry for another 2-3 minutes per side, until golden brown and crispy.
- 6
Remove tostones from oil, drain on paper towels, and immediately sprinkle with salt.
💡 Tip: Seasoning while hot helps the salt adhere better. - 7
While the tostones are frying, prepare the mayoketchup: In a small bowl, whisk together mayonnaise, ketchup, garlic powder, and lime juice until well combined.
- 8
Serve the hot tostones immediately with the mayoketchup for dipping.
💡 Pro Tips
- ✓Use firm, green plantains for the best texture.
- ✓Ensure the oil is at the correct temperature for optimal crispiness.
- ✓Smash the plantains while they are still warm for easier handling.
🔄 Variations
- Serve with a sprinkle of grated Parmesan cheese.
- Add a pinch of cayenne pepper to the mayoketchup for a spicy kick.
- Top with shredded chicken or pulled pork for a more substantial appetizer.