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Tostones with Mayo-Ketchup

Tostones with Mayo-Ketchup
Tostones with Mayo-KetchupNathan Congleton/TODAY


  • 3 large green plantains
  • Canola or peanut oil, for frying
  • Kosher salt
  • Mayo-Ketchup Dip
  • 2/3 cup mayonnaise
  • 1/3 cup ketchup
  • 2 large garlic cloves, finely grated
  • teaspoons fresh lime juice
  • Chef notes

    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:


    Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F.


    While the oil heats, peel the plantains and cut on the bias (at an angle) into 2-inch-thick slices.


    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.


    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.


    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.


    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.