Salty twice-fried plantains are a popular side dish in Puerto Rico, Cuba, Nicaragua and many other Latin American countries. Made with savory green plantains, they’re just as delicious on their own with a sprinkle of salt, dipped into a variety of sauces or topped with shrimp or pulled pork as an easy party appetizer. In Puerto Rico, these are typically served with a garlicky dipping sauce that we call "mayo-ketchup."
For the tostones:1.
Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F.2.
While the oil heats, peel the plantains and cut on the bias (at an angle) into 2-inch-thick slices.3.
Fry the plantains in batches for about 3 minutes or until crisp and pale yellow. Remove from oil with a slotted spoon and drain on paper-towel lined baking sheets. Repeat with rest of plantains.4.
Spread a piece of parchment paper on a cutting board. Take one of the still-warm fried plantains and place on the paper, smash flat with the bottom of a glass. Repeat with the rest of the plantains.5.
Bring another batch of oil to 325°F and return the smashed plantains to the oil for 2-3 minutes or until golden and crisp.6.
Drain on paper towel, season generously with salt and serve hot.
For the mayo-ketchup dip:
Whisk all ingredients until smooth. Store in an airtight container in the refrigerator, up to 5 days.