Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce

Rating: 4.87 stars
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.

By LatinaCook
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.

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  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.

Nutrition Facts

Per Serving:
483.6 calories; 2 g protein; 37.4 g carbohydrates; 10.4 mg cholesterol; 576.6 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Torres l
Rating: 4 stars
05/29/2011
This is very popular in Puerto Rico. Goes very well with roast pork. Dipping sauce can also be made with pressed garlic and melted butter. Read More
Helpful
(31)
23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Torres l
Rating: 4 stars
05/29/2011
This is very popular in Puerto Rico. Goes very well with roast pork. Dipping sauce can also be made with pressed garlic and melted butter. Read More
Helpful
(31)
Pete
Rating: 5 stars
08/25/2011
Just like in my Puerto Rico! Read More
Helpful
(23)
Sam
Rating: 5 stars
05/31/2011
Just the way I remember them! Mayoketchup is the best!! Just like she said find the balance between mayo and ketchup that will work best for you. I don't measure it just add and test until it is right for me. I love garlic so I add lots of it. Thank you LatinaCook! Read More
Helpful
(20)
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smolina13
Rating: 5 stars
06/03/2011
These are pretty good in my family we ate them with refried beans and a little cheese...but the mayoketchup is a quite nice turn thank u:) Read More
Helpful
(6)
ange82
Rating: 5 stars
05/16/2012
Wow so delicious. The first time I made it perfectly. The second time I didn't have the oil hot enough. Make sure you do otherwise the oil soaks into the plantains and you've got nasty moosh. Read More
Helpful
(3)
Chichi
Rating: 5 stars
01/24/2013
Yes I luv them as I'm Puerto Rican....Major side dish for me....uymmmmmm Read More
Helpful
(2)
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Clint Chapel
Rating: 5 stars
01/02/2013
Where have these been all my life? I love them! My wife who doesn't like the taste or texture of banana loved them too. I made a chipotle yogurt sauce for them so I can comment on the Mayoketchup with these but I do like it with french fries. Bravo! Read More
Helpful
(2)
eripooh
Rating: 5 stars
06/05/2012
This is fabulous! My Jamaican side is ashamed that I din't know about this recipe before! I've made it several times now. I'm completely addicted. Read More
Helpful
(1)
Joann Rodriguez
Rating: 5 stars
06/16/2015
I grew up eating these they're so delicious! you have to eat them soon after frying and when they're nice and crunchy. I make my mayo/ketchup dipping sauce with more oomph to it adding Sriracha hot sauce and red pepper flakes for a nice spicy kick! Read More
Helpful
(1)
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