Tostones with Garlic Mojo and Mayo-Ketchup
Twice-fried green plantain rounds, crisp outside and tender inside, with garlic mojo and mayo-ketchup for dipping.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Tostones are green plantains sliced, fried, flattened and fried again, until they are crunchy at the edges and soft and starchy in the center. In Puerto Rico they come with almost everything, from rice and beans to fried fish, and they disappear fast when there is a dip on the side.
The frying happens on the stove, and the Thermomix® TM7™ makes the two classic dips while the oil heats: a garlic and cilantro mojo with olive oil and lime, and mayo-ketchup, the pink sauce every Puerto Rican table knows. A tostonera, a heavy plate or the bottom of a can works for flattening.
Made in the Thermomix® TM7™
Tostones with Garlic Mojo and Mayo-Ketchup
Makes: About 20 tostones
- Prep15 min
- Cook20 min
- Total35 min
- Serves4
Ingredients
For the garlic mojo
For the mayo-ketchup
For the tostones
Instructions
- For the mojo, place the garlic, cilantro and salt in the mixing bowl and chop 5 sec/speed 7. Scrape down the sides, add the olive oil and lime juice and mix 5 sec/speed 3. Transfer to a small bowl.
- For the mayo-ketchup, place the garlic in the mixing bowl (no need to wash it) and chop 3 sec/speed 7. Add the mayonnaise, ketchup and lime juice and mix 10 sec/speed 3. Transfer to a small bowl.
- Peel the plantains and cut them into 2.5 cm (1 in) rounds.
- In a deep skillet on the stove, heat 2.5 cm (1 in) of oil to 175°C (350°F). Fry the plantain rounds 3 to 4 minutes, turning once, until pale gold but not brown. Drain on paper towels.
- While they are still warm, flatten each round to about 1 cm (1/2 in) thick with a tostonera or the bottom of a heavy plate.
- Heat the oil to 180°C (360°F) and fry the tostones again, 2 to 3 minutes, until golden and crisp. Drain, sprinkle with coarse salt and serve right away with the mojo and mayo-ketchup.
Tips
- Peeling green plantains: cut off both ends, make 3 shallow cuts along the skin and lift it off with your thumb.
- For extra crunch, dip each flattened tostón in salted water (1 tsp salt in 250 g, 1 cup, of water) and pat it very dry before the second fry, so the hot oil does not spatter.
- The mojo keeps 3 days in the fridge. Spoon it over boiled yuca, grilled meat or fish too.
- Tostones are best fresh. Reheat leftovers in the oven at 200°C (400°F) for 5 minutes.
