Go Back
+ servings
Print
Sense & Edibility's Tostones Pan-Fried Fried in Olive Oil

Tostones (Twice Fried Plantains) Fried in Olive Oil

Use this heart-healthy oil to create a great starter.

Course Starters
Cuisine Puerto Rican/Hispanic
Keyword olive oil, plantains, tostones
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Author Marta Rivera

Ingredients

Mayo-Ketchup Dip

Tostones

  • 3 large green plantains
  • 12 ounces Cobram California Select Extra Virgin Olive Oil
  • kosher salt or Ádobo seasoning, to taste

Mayo-Ketchup Cabbage Slaw (optional)

  • 8 ounces shredded cabbage
  • 1 cup mayo-ketchup
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped cilantro
  • pinch kosher salt

Garlic Dipping Sauce

  • 3 cloves garlic, mashed
  • 1/4 cup Cobram California Select Extra Virgin Olive Oil
  • kosher salt, to taste

Instructions

Make the Mayo-Ketchup

  1. Combine mayonnaise, ketchup, and garlic powder together in a small mixing bowl. 

  2. Whisk together until smooth. 

    Store in the fridge until ready to use.

Make the Tostones

  1. Cut the ends of the plantains using a sharp knife. with a sharp paring knife. Cut a shallow slit down the length of the plantain on the backside. Try not to cut too deep. 

  2. To peel the plantain: use the tip of your thumb to get under the peel and press the peel up, and away, from the flesh of the banana using the meaty part of your thumb. 

    Remove and discard the peel. 

  3. Cut the plantain into 1 1/2" thick slices, then soak the slices in cold water while you heat the frying oil. 

  4. Heat the Cobram California Select Extra Virgin Olive Oil over medium-high heat to 350°F in a cast iron skillet. 

  5. While your oil is heating, drain the water from your plantains and use paper towels to dry them thoroughly. 

    Once your oil has reached 350°F, place the plantain slices into the hot oil and fry for 3-4 minutes on each side, or until a fork easily pierces the plantain and meets little to no resistance. 

  6. Once finished frying, carefully drain the oil from the plantains on a paper-towel lined dish. 

    *If you're fairly proficient in the kitchen, i.e. you work fast, you can leave the heat on under the pan. If you'd rather work slowly, lower the heat so the oil doesn't get too hot and burn the tostones.* 

  7. Flatten each plantain slice using a tostonera or by placing them in between a folded paper bag and flattening them with the bottom of a coffee mug.

    Place all of the plantains onto a separate dish. Replace the soiled paper-towels you used earlier with fresh towels. 

  8. Increase the heat of the oil back up to 375°F; then put the smashed plantains back into the oil to fry for 2-3 minutes per side, or until the edges brown slightly and they are crispy.

    Don't crowd the pan fry no more than 5 at a time. I fried 5 at a time. Fry the tostones for 2-3 minutes, per side 

  9. Remove them from the oil and drain them on your prepared plate. Sprinkle the tostones as soon as the come out of the oil with a pinch of salt, or Ádobo all-purpose seasoning. 

    Continue frying until all the plantains have been cooked. 

  10. Serve immediately with the mayo-ketchup, topped with the Mayo-Ketchup Slaw (recipe follows), or Garlic Sauce (recipe follows).

Mayo-Ketchup Cabbage Slaw

  1. Toss the shredded cabbage,mayo-ketchup, red wine vinegar, chopped cilantro, and salt together in a mixing bowl.   

    Spoon on to each tostón. Serve immediately. 

Garlic Dipping Sauce

  1. Stir together the mashed garlic and olive oil. Season, to taste, with a pinch of kosher salt. 

Recipe Notes

That Mayo-Ketchup and/or Garlic Dipping Sauce may be made up to 3 days in advance.