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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!



  • 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.



  • 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.


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!


    • 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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