Crispy, twice-fried Puerto Rican Tostones (Fried Plantains) can be served with any Puerto Rican meal as a side dish, or as a snack on their own. Serve with mayoketchup or mojo de ajo (garlic oil sauce) for dipping!
Happy New Year! I wish everyone health and happiness in the upcoming year…I will not be of help today if you are on a diet, but I can help with the happiness part! These crispy fried smashed plátanos (plantains) will take care of that. Most of the time they are served as a side dish with a meal like Pernil or Puerto Rican Beans.
If you’ve never had a plantain, I like to think of them like potatoes – great all by themselves, but also as a blank canvas for adding flavors. To make tostones, the plantains must be completely green. If they’re not green, you’re moving into the sweet territory and you’re not making Puerto Rican tostones (that’s a different recipe). I’ve included two Puerto Rican sauces for your dipping pleasure.
The first sauce is my favorite. It’s called mayoketchup and it’s exactly that – mayonnaise and ketchup mixed together with a little garlic powder. Super gourmet, I know! This addicting sauce also goes by the name of Fry Sauce in some parts of the United States and it’s good with fries, on burgers or just about any savory food that’s fried.
The second sauce is a garlic oil known as mojo de ajo. There are various ways to prepare this which sometimes include herbs and citrus juice, but this mojo is focused on the garlic. Some simply combine raw garlic and oil together, but I prefer to take the edge off by gently simmering them together. This a delicious oil for cooking.
Puerto Rican Tostones – Fried Plantains with Dipping Sauces
- 2 green plantains
- Vegetable oil for frying
- 3 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1/4 teaspoon garlic powder
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- Salt and pepper
- In a large frying pan heat vegetable oil over medium-high heat until shimmering. Oil should be about 1/2-inch deep.
- Slice the ends off the plantains. Run a knife down the length creating a shallow incision. Pry open skin to peel. Slice plantains 1-inch thick. Fry in hot oil until softened, but not browned, about 4-5 minutes per side. They will pierce easily with a fork when soft.
- Remove from oil and flatten each piece to 1/4-inch thickness. This can be done with the bottom of a plate or cup. Return to oil and fry again on each side until crispy and golden yellow, about 1 minute per side. Drain on paper towels and sprinkle with salt while hot. Serve immediately.
- Combine all ingredients and serve.
- In a small saucepan, warm the olive oil and garlic over low heat for about 10 minutes. Oil should bubble slightly, but not be hot enough to brown the garlic. Season with salt and pepper to taste.