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Homemade Tostones w/ Mayo ketchup

If you’ve ever been to a Spanish restaurant, you’ll see them serve tostones which is a green plantain that is cut up into rounds and fried several times then flatten seasoned then served with a garlic sauce this appetizer is simply delicious and go well with just mainly anything guacamole, as a side to a nice beef steak with white rice , or plain with mayo-ketchup or just a nice cold beer, so, let’s get to it!

INGREDIENTS

TOSTONES

  • Vegetable Oil: You can also use canola oil if you want to.
  • Green Plantains: Peeled and cut into 2-inch slices.
  • Garlic: Fresh garlic is best for the most flavor.
  • Lime Juice: Freshly squeezed lime juice will give you the best taste.
  • Salt: You will use salt to season the fried plantains and for the flavored water mixture that we dip the plantains into before frying them a second time. If you prefer, you can also use adobo seasoning in the water mixture in place of the salt.

INGREIDENTS

MAYO KETCHUP

  • Ketchup: You want to use regular ketchup.
  • Mayo: We use classic mayonnaise, but you could use light mayo if you prefer.
  • Garlic: Fresh garlic, minced extra fine.

HOW TO CHOOSE PLANTAINS

When choosing plantains for tostones, pick the greenest ones you can. As they get riper and turn yellow and brown, they grow sweeter – you don’t want that sweetness in tostones! Making these tostones is a pretty straightforward process. Really the only prep work you need to do is the slicing of the plantains. After that, it’s just a matter of frying and smashing them!

    INSTRUCTIONS

    • Make The Seasoned Water: In a medium sized bowl, whisk together water, garlic, kosher salt and lime juice. Set aside. 
    • Heat Up the Oil: Heat the vegetable oil over medium heat, in a large deep heavy bottomed pan. You want the oil to be about a third of the way up the side of the pan. 
    • Cook the Plantains: Fry the peeled and sliced plantains in batches. Add about a third of the plantain slices to the pan and let them cook for 3-4 minutes on each side until golden but still slightly pale.
    • Let the Plantains Cool: Remove plantains from the oil and place them on a cookie cooling rack or a plate with a paper towel. Repeat the frying process in batches with the remaining plantain pieces.
    • Smash the Plantains: Smash each of the plantains with a tostoneara, the bottom of a glass, or two plates stacked on top of each other. Do not to press too hard or they may start to break apart, but you do want to flatten them!
    • Dip The Plantains: Dip the smashed plantain into your water/garlic/lime/salt mixture. Let it sit in the water for a few seconds, drain off the water mixture and add the smashed plantain back into the oil.
    • Re-Fry: Fry them for about 2 minutes more on each side, or until they turn a dark golden color and they have turned crispy on the edges
    • Season and Serve: Transfer back to a paper towel lined plate to drain any excess oil. Immediately sprinkle the tostones with salt. Serve as desired, I recommend with some Mayo-Ketchup Sauce to dip them into!

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