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

Name: Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/2 cup mayonnaise; 1/2 cup ketchup; 1 large clove garlic, pressed; 3 cups canola oil for frying; 2 green plantains, peeled and cut into 1 1/2-inch chunks; 1 pinch garlic salt

⏱️ Ready in 20 min 🥄 Prep 10 min 🔥 Cook 10 min 👥 4 servings 👁️ 30 views

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.

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🔗 Recipe adapted from AllRecipes

#Fried #Under 1 Hour #Under 30 Minutes #Snack

📊 At a Glance

Prep 10 min

Cook 10 min

Serves 4

Difficulty Medium

🛒 Ingredients

1/2 cup mayonnaise

1/2 cup ketchup

1 large clove garlic, pressed

3 cups canola oil for frying

2 green plantains, peeled and cut into 1 1/2-inch chunks

1 pinch garlic salt

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 484

% Daily Value*

Total Fat 38.8g 50%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 577mg 25%

Total Carbohydrate 37.4g 14%

Dietary Fiber 2.2g 8%

Total Sugars 20.6g

Protein 2g 4%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine the mayonnaise, ketchup, and garlic in a small bowl.

Cover and refrigerate for at least 30 minutes before serving.

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.