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

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

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LatinaCook 757

"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."
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50 m servings 484 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 484 kcal
  • 24%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 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.


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This is very popular in Puerto Rico. Goes very well with roast pork. Dipping sauce can also be made with pressed garlic and melted butter.

Just like in my Puerto Rico!

Just the way I remember them! Mayoketchup is the best!! Just like she said, find the balance between mayo and ketchup that will work best for you. I don't measure it, just add and test until it ...

These are pretty good, in my family we ate them with refried beans and a little cheese...but the mayoketchup is a quite nice turn, thank u :)

Where have these been all my life? I love them! My wife, who doesn't like the taste or texture of banana loved them too. I made a chipotle yogurt sauce for them, so I can comment on the Mayoketc...

Wow so delicious. The first time I made it perfectly. The second time I didn't have the oil hot enough. Make sure you do otherwise the oil soaks into the plantains and you've got nasty moosh.

I grew up eating these, they're so delicious! you have to eat them soon after frying and when they're nice and crunchy. I make my mayo/ketchup dipping sauce with more oomph to it, adding Srirac...

Yes I luv them, as I'm Puerto Rican....Major side dish for me....uymmmmmm

This is fabulous! My Jamaican side is ashamed that I din't know about this recipe before! I've made it several times now. I'm completely addicted.

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