Appetizer: United States – Puerto Rican Cuisine – Tostones

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 10 min

Total 45 min

Ingredients

- 3 large green plantains, about 1.5 lb (680 g) total
- 2 cups (480 ml) vegetable oil or canola oil, for frying
- 1 tsp (6 g) kosher salt, for garlic mixture
- 3 cloves garlic, crushed or finely minced (about 1 tbsp / 15 g)
- 2 tbsp (30 ml) olive oil (for garlic mixture)
- Salt, to taste (for finishing)
- Freshly ground black pepper, a pinch (optional)

Mayoketchup dipping sauce:
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) ketchup
- 1 small garlic clove, finely minced (about 1 tsp / 5 g)
- 1 tsp (5 ml) lime juice or vinegar (optional)
- Pinch of salt and pepper

Instructions

Short Description:
Crisp, twice-fried green plantain rounds seasoned with garlic and salt and served with a creamy mayo-ketchup garlic dip. A classic Puerto Rican snack or starter with a bright, garlicky finish.

Regional Notes:
This Puerto Rican version is finished with a garlic-and-salt dressing brushed onto the hot tostones after frying and is commonly served with a side of mayo-ketchup sauce (mayoketchup) made from mayonnaise, ketchup, and fresh garlic. That post-fry garlic seasoning and the familiar mayo-ketchup dip distinguish it from other Caribbean or Latin American tostones variations.

1. Prepare the plantains: Cut off both ends of each plantain. Make a shallow lengthwise slit through the peel and pry the peel away in sections. Slice the peeled plantains into 1-inch (2.5 cm) thick rounds.
2. Heat oil for the first fry: Pour oil into a heavy skillet or pot to a depth of about 1 inch (2.5 cm). Heat to 325°F (160°C) on a thermometer; if you do not have a thermometer, heat over medium until the oil is hot but not smoking.
3. Fry the rounds (first fry): Working in batches, fry plantain rounds 3–4 minutes per side, until they are cooked through and pale golden (not deeply browned). Use a slotted spoon to transfer to a paper-towel-lined tray to drain and cool slightly.
4. Make the garlic seasoning: While the rounds cool, mix the crushed garlic, 1 tsp kosher salt, and 2 tbsp olive oil in a small bowl to form a loose paste or vinaigrette-like dressing.
5. Smash the plantains: Using a tostonera (plantain press), the bottom of a heavy glass or a small plate, place a fried round on a sheet of parchment or wax paper and press gently but firmly to flatten each round to about 1/4 inch (6 mm) thickness. Repeat for all pieces.
6. Heat oil for the second fry: Increase heat and bring the oil to 375°F (190°C). If using the same oil, allow it to come back up to temperature between batches.
7. Fry the flattened tostones (second fry): Fry the flattened plantains 1–2 minutes per side, until golden brown and crisp. Transfer to a paper-towel-lined tray to drain.
8. Season immediately: While each batch is still hot, brush or lightly drizzle the garlic-olive oil mixture over both sides of the tostones, or quickly rub with the garlic and sprinkle with salt to taste. Add a pinch of freshly ground black pepper if using.
9. Make the mayoketchup sauce: In a small bowl whisk together mayonnaise, ketchup, minced garlic, and lime juice or vinegar if using. Season with a pinch of salt and pepper and taste-adjust.
10. Serve: Arrange tostones on a platter and serve hot with the mayoketchup sauce on the side for dipping.