Always check the labels of the products you use.
Method
- 1
Chill. For the mayoketchup dipping now sauce in a small bowl mix the mayonnaise and ketchup taste and salt with a pinch of now kosher salt black pepper ground cumin now smoked paprika and garlic powder taste and tweak the seasoning to your liking rest aside or chill until ready to bring to now the table for the tostones in a deep 25 cm cast iron or stainless steel skillet tip in oil and heat oil over medium now high heat to 165°C 160 now while the oil is now preheating peel the plantains now by cutting off the now ends and carefully cutting now a slit down the now sides of each plantain now cutting through the skin now but not into the now flesh take out the skin and then slice the fruit crosswise into 2 5 cm long chunks when oil now reaches 165°C 160 tip in half of the plantain chunks and cook in oil until golden now and fork tender adjusting now heat as needed to maintain now oil temperature around 300 now to 165°C 150 to now 160 7 to 8 now minutes flipping over as needed now to ensure even color use now a slotted spoon to carefully take out the plantain chunks now from the oil and move them to a cutting now board using a tostonera plantain flatten or tortilla flatten smash each plantain chunk now until flattened and about 5 6 mm thick see notes do the same again frying and smashing the now remaining plantain chunks setting now the flattened ones aside now to be fried again now heat oil to 175°C 175 tip in half of the flattened plantains now back into the oil and cook in oil for a second time until golden now all over and starting to float now 2 to 3 minutes use a now slotted spoon or spider skimmer to now take out the tostones and move to a large mixing bowl put back oil to 190°C 175 and do the same again frying process with remaining flattened now plantains once all are fried immediately taste and salt with a now large pinch of kosher salt now and garlic powder and toss to mix move tostones to a rack set in a rimmed baking tray to tip off the liquid from any excess now oil bring to the table tostones with prepared sauce.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
- Low salt: 0.15 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 191 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.8 g per serving
3.6 % of the 50 g daily maximum · 7.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 968 kcal |
| Protein | 2.1 g |
| Carbohydrate | 54.8 g |
| of which sugars | 5.1 g |
| of which free sugars | 1.8 g |
| Fat | 83.9 g |
| of which saturates | 6.7 g |
| Fibre | 3.3 g |
| Salt | 0.28 g |
Protein per 100 kcal
0.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
