Tostones Recipe (Print Version)
# Ingredients:
→ Tostones
01 -
1 cup water
02 -
3 cloves garlic, minced
03 -
1 teaspoon kosher salt, plus more for topping (you can also use adobo seasoning)
04 -
1 tablespoon fresh lime juice
05 -
2 to 3 cups vegetable oil
06 -
3 large green plantains, peeled and cut into 2-inch diagonal slices
→ Mayo-Ketchup Sauce
07 -
⅓ cup ketchup
08 -
⅓ cup mayo
09 -
2 cloves garlic, minced
# Instructions:
01 -
In a medium-sized bowl, whisk together water, garlic, kosher salt, and lime juice. Set aside.
02 -
Heat vegetable oil over medium heat in a large, deep heavy-bottomed pan. Ensure the oil reaches about a third of the way up the side of the pan.
03 -
In batches, fry the peeled and sliced plantains. Add about a third of the plantain slices to the pan and cook for 3-4 minutes on each side until golden but slightly pale.
04 -
Remove plantains from the oil and place them on a cooling rack or a plate lined with paper towels. Repeat the frying process for the remaining plantain slices.
05 -
Using a tostonera, the bottom of a glass, or two plates stacked together, flatten each plantain. Avoid pressing too hard to prevent breakage.
06 -
Dip the smashed plantains into the prepared water mixture. Drain any excess liquid and return them to the oil. Fry for 2 minutes on each side until dark golden and crispy at the edges.
07 -
Transfer the plantains to a paper towel-lined plate to drain off excess oil. Sprinkle immediately with salt.
08 -
Whisk together ketchup, mayo, and garlic. Serve with tostones. Store leftover sauce in an airtight container for up to a week in the fridge.
# Notes:
01 -
Tostones are best enjoyed on the day they are made, but leftovers can be stored in an airtight container for up to 1 week in the fridge.
02 -
To reheat tostones, use either an air fryer at 350°F for 2-3 minutes or an oven preheated to 350°F for 10 minutes, flipping halfway through.