Tostones Twice Fried Green Plantains With Mayo Ketchup Dipping Sauce Recipes

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TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE



Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce image

I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.

Provided by LatinaCook

Categories     Appetizers and Snacks

Time 50m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
½ cup ketchup
1 large clove garlic, pressed
3 cups canola oil for frying
2 green plantains, peeled and cut into 1 1/2-inch chunks
1 pinch garlic salt

Steps:

  • Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO



Fried Green Plantains and Garlic Sauce: Tostones with Mojo image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

3 green plantains
3/4 cup oil, plus 1/4 cup
Salt and black pepper
1 tablespoon chopped garlic
1 sour orange, juiced (approximately 1/4 cup)

Steps:

  • Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
  • In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

TWICE-FRIED AND MASHED GREEN PLANTAINS (TOSTONES)



Twice-Fried and Mashed Green Plantains (Tostones) image

Provided by Sunny Anderson

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 3

Vegetable or peanut oil, for frying
2 green plantains, peeled and cut into 2-inch pieces
Flaked sea salt

Steps:

  • In a heavy pot, add enough oil to fill halfway. Heat until a deep-frying thermometer reads 350 degrees F or the handle of a wooden spoon begins to sizzle immediately when dipped in the oil.
  • Add the plantains and fry until bright yellow and slightly golden brown, about 4 minutes. Remove from the oil with a slotted spoon to a sheet of parchment paper. Make sure all pieces are standing tall on the cut side, then place another sheet over the top. Using a small plate, glass or other flat item smash each piece into a 1/4-inch jagged circle.
  • Place the plantain discs back in the oil and fry for 4 to 6 more minutes or until the edges are golden brown. Remove to a wire rack and sprinkle with salt.

TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE



Tostones (Twice Fried Green Plantains) with Mayo-Ketchup Dipping Sauce image

I love plantains and I craved these all the time when I was pregnant. They are great as a side dish or appetizer. After you smash them, but before you fry them the second time, you can put them in a resealable plastic bag and freeze them for later. There's no need to defrost them but be careful when you drop them in the hot oil. You can adjust the mayonnaise to ketchup ratio to your liking and add more or less garlic.

Provided by LatinaCook

Categories     Appetizers and Snacks

Time 50m

Yield 4

Number Of Ingredients 6

½ cup mayonnaise
½ cup ketchup
1 large clove garlic, pressed
3 cups canola oil for frying
2 green plantains, peeled and cut into 1 1/2-inch chunks
1 pinch garlic salt

Steps:

  • Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.

Nutrition Facts : Calories 483.6 calories, Carbohydrate 37.4 g, Cholesterol 10.4 mg, Fat 38.8 g, Fiber 2.2 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 576.6 mg, Sugar 20.6 g

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