Tostones (Twice-Fried Green Plantains)

Add oil to frying pan (oil should be an inch deep). Start heating oil over medium heat.

Peel green plantains by cutting the ends off and slicing along the side of the plantain on each side of the plantain. With your fingers, peel plantain skin like you would a banana. After plantains are peeled, cut into 1-inch slices and place into a large bowl.

At this point, oil in the pan should be ready to fry. Place 1-inch sliced plantains in the pan and fry each side for about 3–4 minutes. They should be a golden color. Remove from pan and place in a separate bowl. Do not overcook them because you will be frying them once more.

You need to flatten the golden plantains, and a bamboo tostonera is perfect for this. If you do not have one, use a coffee cup or a similar flat object like a plate to smash them. Fry them once more while flattening for another 2–3 minutes each side or until crispy golden brown.

Remove from the frying pan and place onto a wire rack or a plate with paper towels to soak excess oil. After tostones have cooled down a bit, sprinkle salt over them to taste.

For an easy dipping sauce, mix mayo and ketchup with a sprinkle of garlic powder.