Ingredients
4
4 servings
- •½ cup mayonnaise
- •1 teaspoon brown mustard
- •2 teaspoons brown sugar
- •1 teaspoon horseradish
- •1 teaspoon lemon juice
- •1 a dash worcestershire sauce
- •2 teaspoons hot sauce
- •¼ teaspoon kosher salt
- •¼ teaspoon black pepper
- •¼ teaspoon garlic powder
- •¼ teaspoon onion powder
- •2 tablespoons cider vinegar
- •1 pinch cayenne
- •neutral frying oil, like canola or avocado
- •2 large plantains, peeled and sliced into 2-in (5 cm) pieces
- •kosher salt
Instructions
- For the sauce: Whisk all ingredients together in a bowl, making sure to completely dissolve sugar.
- For the tostones: Fill a cast iron skillet or dutch oven with about ¼" of oil and heat on medium high until the temperature reaches 325°F.
- Fry the plantains in batches, cut side down, making sure not to crowd the pan, then flip, about 2 ½ minutes per side,
- Remove plantains and place on a paper towel to drain. Turn your burner down to keep the oil hot but not burning. Try to maintain the 325°F.
- Using the bottom of a glass, gently press down and flatten each plantain piece to ½" thick,
- Transfer your mashed plantains back into the fry oil and fry again for 45 seconds per side.
- Place your finished plantains on a paper towel to soak up excess oil and immediately sprinkle with kosher salt.
- Serve.
Nutritional Facts
Per 4 servings
- Calories: 436
- Carbohydrate: 46g
- Fat: 29g
- Fiber: 6g
- Protein: 1g
- Sugar: 21g
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