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."
- 3 large green plantains
- Canola or peanut oil, for frying
- Kosher salt
- 2/3 cup mayonnaise
- 1/3 cup ketchup
- 2 large garlic cloves, finely grated
- 1½ teaspoons fresh lime juice
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.