Tostones

Prepare the plantains

Peel the plantains and cut them into 2.5 cm (1 inch) thick rounds.

• 3 green plantains

Make the garlic water

Mix the warm water with the crushed garlic and salt in a bowl. This will be used to flavor the plantains before the second fry.

• 250 ml warm water
• 3 garlic cloves, crushed
• 1 tsp salt

✅ C'est prêt quand : salt is fully dissolved and garlic is evenly distributed in the water

First fry

Heat the oil in a deep frying pan over medium heat to 160°C (320°F). Fry the plantain rounds in batches for 3-4 minutes, turning once, until pale golden and soft inside but not browned, then drain on kitchen paper.

• 500 ml vegetable oil
• 3 plantains, sliced (from step 1) plantain rounds

✅ C'est prêt quand : pale golden outside and soft when pierced with a fork

Flatten

While still warm, place each round between two pieces of baking paper (or in a tostonera) and press with the bottom of a heavy glass or a plate until about 1 cm thick.

• all pieces, from step 3 fried plantain rounds

✅ C'est prêt quand : flattened to about 1 cm thick

Dip and fry again

Turn the oil up to 180°C (350°F). Dip each flattened plantain quickly in the garlic water, shake off the excess, then fry for 2-3 minutes per side until golden and crisp. The water will make the oil splatter, so stand back and add the plantains carefully.

• same oil, from step 3 vegetable oil
• all, from step 2 garlic water
• all pieces, from step 4 flattened plantains

✅ C'est prêt quand : golden and crisp on both sides

Make the mayo-ketchup and serve

Mix the mayonnaise, ketchup and grated garlic to make the dipping sauce. Drain the tostones, sprinkle with a little salt and serve hot with the sauce.

• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 1 small garlic clove, grated
• all, from step 5 tostones
• to taste salt