Ingredients
1cupmayonnaise
¼cupketchup
¼tspgarlic powder
3green plantains
4cupswater,cold
1tbspkosher salt
3tbspcooking oil,neutral flavor such as vegetable, peanut, or coconut oil
coarse salt,for sprinkling
Preparation
Whisk together the mayonnaise, ketchup, and garlic powder. Store covered in the refrigerator until ready to serve. This can be made up to 48 hours in advance.
Remove the ends of the green plantains with a sharp knife. Score the plantain down its backside and use the fleshy part of the thumbs to push the peel up and away from the plantain.
Preheat the air fryer to 350 degrees F.
Combine 4 cups of cold water and 1 tablespoon of kosher salt. Slice the plantain into 1½-inch-thick chunks and soak them in water for 20 minutes.*
Remove the plantains from the water and dry each one thoroughly. Toss the plantain slices in a bowl with 1 tablespoon of the cooking oil, making sure each plantain is coated in a thin layer of oil.
Transfer the plantains to the air fryer’s basket. Organize in a single layer, leaving a ½ inch of space on all sides of the slices.
Fry for 3 to 6 minutes per side until the plantain offers no resistance when pierced with the tip of a knife.
Increase the air fryer’s temperature to 400 degrees F.
Carefully remove the plantain slices from the basket and smash each one in a tostonera. Alternatively, place the soft plantain between a piece of parchment paper or a brown paper bag and smash it with a coffee mug. The plantain should be a flat ¼-inch thick disc that holds together.
Return the smashed plantains to the air fryer basket. Work in batches as needed.
Brush a light layer of oil onto the top side of the tostones and fry for 3 minutes on the first side. Flip the tostones and brush once more with a light layer of oil, then fry for the final time for 4 minutes instead of 3 minutes.
Season the tostones after removing from the air fryer. Serve with the mayo-ketch sauce while still hot, and enjoy!
