Easy Tostones with Salsa Rosado
Tostones are a beloved Caribbean fried plantain dish, with countless variations across different islands and cultures. This version is hearty, indulgent, and perfect for serving at a Puerto Rican-inspired Bad Bunny Super Bowl party. Dipping the plantains in a lime, garlic, and salt water mixture before the second fry gives them an extra crisp, flavourful finish. Serve warm with homemade Salsa Rosado and enjoy.
Ingredients
For the Plantains:
- 4 plantains green
- 1 cup water
- ¼ cup lime juice
- 2 cloves garlic finely chopped
- ¼ teaspoon sea salt plus extra for garnish
- 3 cups peanut oil for frying
For the Salsa Rosado:
- 1 cup mayonnaise
- ½ cup ketchup
- ½ garlic clove finely grated
Instructions
Prepare the plantains:
- Using a sharp knife, cut off the top and bottom of each plantain. Carefully score the skin lengthwise, being careful not to cut into the flesh. Peel off the skin and discard. Repeat with the remaining plantains. Tip: Plantain skins can be stubborn. Work slowly, or cut the plantain in half crosswise to make peeling easier.
- Slice the peeled plantains into 3-centimetre pieces and set aside.
Prepare the soaking liquid and Salsa Rosado:
- In a medium bowl, combine the water, lime juice, garlic, and sea salt. Stir to combine and set aside.
- In a small bowl, make the Salsa Rosado by mixing together the mayonnaise, ketchup, and garlic. Set aside.
First fry:
- Heat a large, deep frying pan over medium heat and add enough oil to generously coat the bottom of the pan. Once hot, add the plantains in an even layer, working in batches if needed.
- To test if the oil is ready, insert a wooden spoon into the oil. If bubbles form around the spoon, the oil is hot enough.
- Fry the plantains for about 3 minutes per side, until lightly golden. Transfer to a paper towel–lined plate to drain. Repeat with the remaining plantains. Once all are fried, reduce the heat to low to keep the oil warm.
Flatten the plantains:
- While the plantains are still warm, press them into tostones. If using a tostone press, follow the manufacturer’s instructions. Otherwise, lightly brush a dinner plate with oil, place a fried plantain on the plate, and press down using a smaller lightly oiled plate, the bottom of a glass, or another flat surface. Press to a thickness of ½ to ¾ centimetre. Set the flattened tostones aside in a single layer and repeat with the remaining pieces.
Soak and second fry:
- Dip each flattened tostone into the lime water mixture for 5 to 10 seconds. Remove and drain on a paper towel–lined plate.
- Increase the oil temperature to medium-high. Once hot, fry the tostones for 2 to 3 minutes per side, until crisp and lightly golden brown. Drain on a paper towel–lined plate and season with salt while hot. Repeat with the remaining tostones.
To Serve:
- Transfer the tostones to a serving platter and sprinkle with additional sea salt, if desired. Serve warm with the Salsa Rosado and enjoy!
Video
Notes
- You can complete the first fry, flatten, and dip the plantains in the lime water earlier in the day. Then let the plantains sit uncovered on a paper-towel lined tray at room temperature for up to 3 hours. About 1 hour before guests arrive, do the second fry and keep warm on a baking sheet in a low oven.
- The Salsa Rosado can be made up to two days in advance and stored in the refrigerator.
Nutrition
Calories: 1379kcalCarbohydrates: 45gProtein: 2gFat: 136gSaturated Fat: 23gPolyunsaturated Fat: 51gMonounsaturated Fat: 56gTrans Fat: 0.1gCholesterol: 16mgSodium: 523mgPotassium: 662mgFiber: 2gSugar: 26gVitamin A: 1480IUVitamin C: 26mgCalcium: 14mgIron: 1mg
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