Recipe Library
How Cooking Tostones with My Daughter Helps Me Share Our Puerto Rican Heritage
Golden plantains sizzle in hot oil, turning crisp and golden with a satisfying crunch that echoes when tapped. Their savory bite pairs beautifully with a creamy, garlicky dip that brings every bite to life.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 6
Nutrition per Serving
- Calories
- 225
- Protein
- 1g
- Carbs
- 32g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 16g
- Sodium
- 245mg
Ingredients
- 3 12-inch green plantains (the greener the better)
- 1 cup canola oil
- 1/4 tsp salt
- 1/4 cup mayonnaise
- 1/4 cup ketchup
- 1/2 tsp garlic powder
Instructions
- Score plantain peel lengthwise in 4 places, then pull the peel off. Cut the plantains into 1 1/2-inch diagonal slices. (If you have the time, soak the plantains in a medium bowl of cold water for 10 minutes, then pat dry. This will result in crispier tostones.) Line a large plate with paper towels.
- Heat oil in a 10-inch skillet over medium heat until hot (375°F). Add half the plantain slices and cook, turning once, until they're lightly browned, crispy and sound hollow when tapped, about 2 minutes per side. Transfer to the prepared plate until cool enough to handle.
- Place the fried plantains on a clean, hard surface. Using the bottom of a mason jar or small saucepan, smash them flat. Reheat the oil over medium heat; refry the tostones until hot, about 2 minutes more. Transfer to the plate and sprinkle with salt. Repeat frying, smashing and refrying with the remaining batch of plantain slices.
- Stir mayonnaise, ketchup and garlic powder together in a small bowl. Serve with the tostones.