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Fried green plantains (tostones) sprinkled with salt and served with lime wedges and mayo ketchup dipping sauce
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5 from 1 vote

Tostones - Fried Green Plantains w/ MayoKetchup

These crispy, savory tostones are made from twice-fried, flattened green plantains, sprinkled with sea salt and served with a sweet and tangy mayo ketchup dipping sauce! For vegan mayo-ketchup simply use plant-based mayo.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sides
Cuisine: Island/Latin
Diet: Vegetarian
Servings: 6 servings
Calories: 606kcal

Ingredients

Tostones

  • 4 green plantains
  • 1 cup canola oil
  • pinch sea salt
  • lime wedges for serving

Mayo ketchup

  • cup mayonnaise
  • ¼ cup ketchup
  • juice from 1 lime wedge
  • pinch salt and pepper

Instructions

  • Make the mayo ketchup by combining the mayo, ketchup, juice from 1 lime wedge and a small pinch of salt and black pepper in a small bowl. Mix thoroughly and set aside.
  • Peel and slice the plantains by cutting their ends off and running a knife length-wise along the ridges. Try to avoid cutting into the flesh. Use the edge of your knife to separate the plantain from its peel, and then use your fingers to remove the plantain from its casing. Cut the plantains into 1-inch thick rounds.
  • Fry the sliced plantains - heat the oil over medium-high heat and fry in batches of 10-12 slices at a time, 2 minutes on each side. Make sure to let them cook the entire 4 minutes so they get soft enough to smash/flatten. Drain the fried plantains on paper towels.
  • Flatten the fried plantains by placing them on a cutting board and using a wooden spoon or spatula to press them.
  • Return the smashed plantains to the hot oil and fry them in batches of 6 at a time for about a minute on each side. Watch the color closely and flip them sooner if they start to look too brown. Drain the tostones on paper towels.
  • Sprinkle the tostones with a pinch or two of sea salt and a squeeze of fresh lime. Serve them immediately with mayo ketchup.

Notes

  • Vegetable or peanut oil can be substituted for canola
  • For uniform tostones, cut the plantains into rounds rather than on a diagonal 
  • Leftover tostones should be kept in the refrigerator and taste best when eaten within 3 days. They keep well in foil or in a paper-towel lined ziploc bag.
  • Re-heat tostones on a baking sheet in the oven for 8-12 minutes at 375°F

Nutrition

Calories: 606kcal | Carbohydrates: 47g | Protein: 2g | Fat: 47g | Saturated Fat: 4g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 5mg | Sodium: 172mg | Potassium: 545mg | Fiber: 3g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 25mg | Calcium: 5mg | Iron: 1mg