I hope to inspire you to cook and try new foods. It’s called mayoketchup and it’s exactly that – mayonnaise and ketchup mixed together with a little garlic powder. I love everything there is to love about food in every aspect.Tostones are a great side for any spanish meal. 5. Made with savory green plantains, they’re just as delicious on their own with a sprinkle of salt, dipped into a variety of sauces or topped with shrimp or pulled pork as an easy party appetizer. Remove from oil with a slotted spoon and drain on paper-towel lined baking sheets. For the tostones: 1. 2.
Repeat with the rest of the plantains. Salty twice-fried plantains are a popular side dish in Puerto Rico, Cuba, Nicaragua and many other Latin American countries. You can put that sauce on fries and burgers, just a bunch of stuff.Mix together and there ya have it. Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F. Spread a piece of parchment paper on a cutting board. Take one of the still-warm fried plantains and place on the paper, smash flat with the bottom of a glass. Start with heating your oil.Make three slices into the plantains but only enough to go through the skin and not the flesh.Heat the oil in theCut them in pieces 1 inch thick.Place the plantains in the oil and cook for 4 minutes on each side.The should have a nice golden color now. It’s actually good to have as just a snack. Super gourmet, I know! Whisk all ingredients until smooth. Store in an airtight container in the refrigerator, up to 5 days. Super easy right? Drain on paper towel, season generously with salt and serve hot. I’ve had passion for many things but the one thing that is consistent is food. 6. 1. I honestly had a few while was making the complete meal. Serve with fries, tostones or as dressing on sandwiches and burgers. 3. While the oil heats, peel the plantains and cut on the bias (at an angle) into 2-inch-thick slices. Fry the plantains in batches for about 3 minutes or until crisp and pale yellow.
Delicious crispy salted Puerto Rican tostones, made with green plantain, a right amount of oil and a touch of sea salt or for a garlic flavor, add garlic salt. Now let’s make these tostones. Heat 2 inches of oil in a medium-sized heavy-bottomed pan or Dutch oven until it reaches 325°F. Instructions In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. The sauce makes them good too. Bring another batch of oil to 325°F and return the smashed plantains to the oil for 2-3 minutes or until golden and crisp. Don’t want to go super flat but maybe a 1/4 inch thickness.Add them back to the oil to give them that crispness on the outside for 4 minutes.Salt them when they come out the oil and serve while hot. YUM! Repeat with rest of plantains. They are like pringles. 2. This addicting sauce also goes by the name of Fry Sauce in some parts of the United States and it’s good with fries, on … I welcome you all to join me on this food journey. 4. Let the drain for a minute because they will be too hot to handle.Place the plantain on a cutting board and with a coffee mug or something with a flat service press down on the plantain to flatten it.Like so. It’s actually good to have as just a snack. Tostones with Mayo-Ketchup Sauce Written by adminon July 15, 2018in condiment, recipe, side dish Tostones are a great side for any spanish meal. A place where anyone can submit recipes, ask questions and share advice.
In Puerto Rico, these are typically served with a garlicky dipping sauce that we call "mayo-ketchup." My name is Itaira and I’m from the garden state known as New Jersey.
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