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Loading...Crispy, golden Puerto Rican tostones are made by twice-frying thick slices of unripe plantain until they develop a shatteringly crisp crust outside and a tender, starchy interior. They are rubbed with a punchy garlic mojo during the second fry and served with the island's beloved mayo-ketchup dipping sauce.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 38 gCarbs
- 3 gFiber
- 18 gSugar
- 2 gProtein
- 340 mgSodium
- 495 mgPotassium
- 25 mgCalcium
- 1 mgIron
- 18 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the plantains
- 4 large green (unripe) plantains
- 1 cup vegetable oil, for frying
- 1 1/2 tsp kosher salt
- 4 cloves garlic, mashed into a paste
For the mayo-ketchup sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp fresh lime juice
- 1 small clove garlic, finely grated
Directions
- Peel the green plantains by slicing off both ends, scoring the peel lengthwise down each ridge, and prying it away with your thumb; slice each plantain crosswise into 1-inch thick rounds.
- Heat the oil in a heavy skillet or Dutch oven to 325°F (165°C); fry the plantain rounds in a single layer for 3 to 4 minutes, turning once, until softened and pale gold but not yet browned.
- Transfer the partially cooked rounds to a paper-towel-lined plate and let them rest for 1 minute; using a tostonera or the bottom of a small heavy glass, flatten each round to about 1/4 inch thick.
- Mix the mashed garlic paste with the kosher salt and rub a thin layer onto both sides of each flattened round, pressing gently so the mojo adheres.
- Return the oil to 375°F (190°C) and fry the flattened rounds in batches for 2 to 3 minutes per side until deep golden and crisp at the edges.
- Drain the finished tostones on a fresh layer of paper towels and immediately sprinkle with a pinch more salt while hot.
- While the plantains fry, whisk together the mayonnaise, ketchup, lime juice, and grated garlic in a small bowl until smooth and evenly pink.
- Serve the tostones right away with the mayo-ketchup sauce on the side for dipping.
- Optional: garnish the plate with extra lime wedges for squeezing over the plantains.
Cook’s Notes
- Use only firm, fully green plantains; yellow or blackening fruit will be too sweet and will turn mushy when flattened.
- A traditional tostonera (plantain press) gives the most uniform thickness, but a flat-bottomed glass wrapped in plastic works in a pinch.
- Maintain oil temperature between fries; if it drops too low the tostones will absorb oil and turn greasy.
- Rub the garlic mojo on while the rounds are still warm so the paste sticks and blooms in the residual heat.
- Mayo-ketchup keeps refrigerated for up to 3 days in a sealed container; thin with a splash of water if it tightens up.
