Tostones con Mayo Ketchup: Crispy Plantains and Dip

Tostones con mayo ketchup are twice-fried green plantain rounds served with a creamy, tangy dipping sauce popular in Puerto Rican and other Caribbean cooking. Their crisp edges and tender centers pair especially well with the quick mix of mayonnaise, ketchup, garlic, and lime; the exact seasoning varies from kitchen to kitchen.

Ingredients

2 large green plantains, about 1½ lb (680 g) total
4 cups neutral frying oil, such as canola or vegetable oil (960 ml), or enough for 1½–2 inches (4–5 cm) in a heavy pot
1 teaspoon fine salt (5 g), plus more to taste
½ cup mayonnaise (120 g)
¼ cup ketchup (60 g)
1 small garlic clove, finely grated or pressed (about 3 g)
1 teaspoon fresh lime juice (5 ml)
1 tablespoon water (15 ml), plus more as needed for dipping

Instructions

Mix the sauce. Stir together the mayonnaise, ketchup, garlic, lime juice, and water in a small bowl until smooth. Taste and add a pinch of salt if desired. Cover and refrigerate while you prepare the plantains. The sauce should be thick enough to cling to a tostone but loose enough for dipping.
Peel and cut the plantains. Trim both ends from each plantain. Score the peel lengthwise in two or three places without cutting deeply into the flesh, then pry off the peel with your fingers or a small knife. Cut the plantains crosswise into pieces about 1 inch (2.5 cm) thick. Green plantains are firm and starchy, so the peel may be tougher to remove than a ripe banana peel.
Heat the oil. Pour the oil into a heavy, deep-sided pot, leaving plenty of room at the top, and heat over medium to 350°F (175°C). Use a thermometer to check the oil; do not leave hot oil unattended. If you do not have a thermometer, test with one plantain piece: it should bubble steadily when added, not smoke or brown immediately. Keep water away from the oil.
First-fry the plantain pieces. Working in batches so the pot is not crowded, carefully lower the pieces into the oil. Fry for about 3–4 minutes, turning once, until softened and pale golden but not deeply browned. Lift them out with a slotted spoon and let them drain briefly on a paper-towel-lined plate. Keep the oil near 350°F (175°C) between batches.
Flatten each piece. While the pieces are still warm, place one at a time between sheets of parchment or inside a clean plastic bag. Press with the bottom of a small plate, a tostonera, or a flat-bottomed cup until each is about ¼ inch (6 mm) thick. Press evenly so the rounds do not split. If one sticks, loosen it gently with a thin spatula.
Second-fry until crisp. Return the flattened plantains to the hot oil in batches. Fry for about 2–3 minutes per side, turning once, until crisp and golden at the edges. Transfer to a rack or paper towels and season immediately with the salt. Serve hot with the chilled mayo ketchup for dipping.

Tips

Choose truly green plantains. Yellow or blackened skins indicate ripening; sweeter, softer plantains will not have the same starchy texture and may brown too quickly.
Keep batches small. Adding too many pieces lowers the oil temperature and can make the tostones greasy. Let the oil return to about 350°F (175°C) before frying the next batch.
Flatten while warm. The first-fried pieces are easier to press before they cool. If they have cooled and feel firm, return them to the oil for 30 seconds to soften, then flatten carefully.
Adjust the dip to taste. Add a little more lime for brightness, ketchup for sweetness, or water for a thinner consistency. For a garlic-forward sauce, add garlic gradually so it does not overpower the plantains.

Serving Suggestions

Serve the tostones as an appetizer or side dish, with the mayo ketchup in a bowl alongside rather than poured over the crisp rounds. They go well with rice and beans, grilled chicken, roasted pork, or seafood. For a simple snack spread, add avocado slices, lime wedges, and a small bowl of extra salt. If serving a group, fry the plantains close to mealtime: their crispness is best soon after the second fry.

Variations

For a little heat, stir a few drops of hot sauce or a pinch of cayenne into the dip. Add finely chopped cilantro or a little extra lime for a fresher flavor. A small amount of finely grated onion can also be mixed into the sauce, though it will make it less smooth. If you do not have lime, use lemon juice; the dip will taste slightly different but still provide acidity. For a dairy-free version, choose a plant-based mayonnaise. There is no close substitute for green plantains here: potatoes or green bananas have different starch, texture, and flavor.

Storage and Reheating

For best texture, eat the tostones as soon as they are fried. Refrigerate leftover tostones and mayo ketchup separately within 2 hours of cooking, in covered containers; the plantains keep for 3–4 days and the sauce for up to 4 days. Do not leave the mayonnaise-based dip at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). Discard it if it has been left out longer.

Reheat the tostones in a single layer in a 400°F (205°C) oven or air fryer for about 5–8 minutes, turning once, until hot and crisp. A skillet with a little oil also works. They will not be quite as crisp as freshly fried. Avoid microwaving if possible, since it softens them. Do not reheat the dip; serve it cold.

Frequently Asked Questions

Can I make tostones with ripe plantains?
Green plantains are best because their firm, starchy flesh holds together when flattened and fried. Ripe plantains are sweeter and softer, so they are more likely to break apart and will brown faster; they are better suited to a different preparation.

Can I prepare the plantains ahead?
You can peel and cut them shortly before frying, but peeled plantains may darken if left exposed to air. For the best crunch, do both frying stages near serving time. The sauce can be mixed up to a day ahead and kept covered in the refrigerator.

Why did my tostones turn out greasy or soft?
The oil may have been too cool, the pot may have been crowded, or the rounds may not have been fried long enough the second time. Fry in small batches, monitor the oil temperature, and let the oil recover between batches. Drain on a rack when possible so steam does not soften the underside.

Do I have to use a tostonera?
No. A flat-bottomed cup, small plate, or sturdy glass works well. Press each warm piece between parchment or inside a clean plastic bag to prevent sticking, and press just until it is evenly flattened without cracking.

Can I bake or air-fry tostones instead?
Yes, though the result is generally less crisp than deep-fried tostones. Lightly brush or spray the pieces with oil, cook until tender, flatten them, then oil again and cook until crisp, turning as needed. Timing depends on the appliance, so check frequently and avoid stacking the rounds.

What is mayo ketchup?
It is a simple mayonnaise-and-ketchup dipping sauce, often seasoned with garlic and sometimes citrus or other additions. Recipes vary by household and region. This version uses lime, garlic, and a little water for a smooth, easy-to-dip consistency.

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