Best Tostones With Garlic Mayo Recipes

TOSTONES WITH GARLIC MOJO

Steps:

• In a medium sized frying pan, heat the oil for frying. (You should have about 3 to 4 inches of oil)
• Then cut the plantain in an inch-thick pieces, you will know your oil is hot when putting the first piece it will begin to bubble around it, if you want to be more thorough, have a thermometer at 320 F - 325 F.
• Fry the slices for about 3 to 4 minutes, until they are lightly colored and cooked. Take them out of the oil and put them over paper towels to drain al excess oil and let them cool down.
• Then tostones are smashed with a tostonera, a gadget to help flattened the tostones, if you have a tortilla press that will do if no the bottom of a wine bottle will do. Individually smashed down to about half their original height.
• Heat again the oil for frying and then place carefully the smashed plantain slices to the oil and cook them about 3 minutes until the edges become golden brown. Remove them from the oil, drain again on paper towels, sprinkle with salt and serve while hot with the garlic mojo.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

TOSTONES WITH GARLIC MAYO

Steps:

• Cook plantains in hot oil in medium skillet on medium heat 3 min. or until tender and evenly browned, turning after 1-1/2 min. Use slotted spoon to transfer plantains to work surface; flatten to 1/4-inch thickness. (See tip.)
• Return plantains, 3 or 4 at a time, to skillet; cook 1 min. on each side or until golden brown on both sides. Remove from skillet; place on paper towel-covered plate to drain. Cover to keep warm. Repeat with remaining plantains. Sprinkle evenly with 2 tsp. cheese.
• Mix mayo, garlic, milk and remaining cheese until blended. Serve with plantains.

TOSTONES (TWICE FRIED GREEN PLANTAINS) WITH MAYO-KETCHUP DIPPING SAUCE

Steps:

• Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry plantain chunks until golden but not browned, 5 to 7 minutes. Drain on a plate lined with paper towels. Allow the plantains to cool slightly, then smash each piece of plantain in a tostonero or with the bottom of a clean can. Fry the flattened plantains a second time until golden and crisp, 5 to 7 minutes more. Season with garlic salt.