Tostones

Instructions

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1. 1 For the Mayoketchup Dipping Sauce: In a small bowl, combine the mayonnaise and ketchup. Season with a pinch of kosher salt, black pepper, ground cumin, smoked paprika, and garlic powder. Taste and adjust the seasoning to your liking; set aside or refrigerate until ready to serve.
2. 2 For the Tostones: In a deep 10-inch cast iron or stainless steel skillet, add oil and heat oil over medium-high heat to 325ºF (160℃).
3. 3 While the oil is preheating, peel the plantains by cutting off the ends and carefully cutting a slit down the sides of each plantain, cutting through the skin but not into the flesh. Remove the skin and then cut the fruit crosswise into 1-inch long chunks.
4. 4 When oil reaches 325ºF (160℃), add half of the plantain chunks and fry until golden and fork tender, adjusting heat as needed to maintain oil temperature around 300 to 325ºF (150 to 160℃), 7 to 8 minutes, flipping over as needed to ensure even color. Use a slotted spoon to carefully remove the plantain chunks from the oil and transfer them to a cutting board.
5. 5 Using a tostonera (plantain press) or tortilla press, smash each plantain chunk until flattened and about 1/4 -inch thick (see notes). Repeat frying and smashing the remaining plantain chunks, setting the flattened ones aside to be fried again.
6. 6 Heat oil to 350ºF (175℃), add half of the flattened plantains back into the oil and fry for a second time until golden all over and starting to float, 2 to 3 minutes. Use a slotted spoon or spider skimmer to remove the tostones and transfer to a large mixing bowl. Return oil to 375ºF (175℃) and repeat frying process with remaining flattened plantains.
7. 7 Once all are fried, immediately season with a large pinch of kosher salt and garlic powder, and toss to combine. Transfer tostones to a wire rack set in a rimmed baking sheet to drain any excess oil.
8. 8 Serve tostones with prepared sauce.