Tostones

(Puerto Rican fried plantains)

Servings: 6-8

INGREDIENTS	PREP	AMOUNT
Oil		For deep frying
Green plantains	peeled, sliced diagonally into 1" thick pieces	2 each

Basic Steps: Fry → Smash → Fry

Heat about 1/2 inch of oil in a heavy skillet over medium-high heat. Add the plantain slices in batches to the hot oil and fry until they just start to brown. Turn the slices over and fry until just starting to brown on the other side. Remove to a paper towel-lined plate and repeat with the remaining slices.
When all the slices have been fried, use a glass or small plate to press each slice to a thickness of about 1/3".
Return the flatted slices to the hot oil in batches and fry again on each side until well browned and crispy. Drain on paper towels and serve hot with mojo sauce.

Sometimes the plantains are soaked in salted water for about an hour and then dried well before sautéing. This is said to make them crispier and add flavor.

Tostones are a favorite snack and side dish in Puerto Rico, Cuba, and the Dominican Republic. In Haiti they are known as bannann peze. Fried green plantains can also be found in the countries of Central America, and in differing forms throughout South America. They are known as patacones in Ecuador and Peru.
Tostones are usually served with a garlic sauce called mojo.
A tostonera is a small device that is used in the Caribbean to flatten the plantains for their second frying. Any sturdy flat surface works just as well. Or try using a tortilla press.
Use green, unripe plantains for this dish. They are harder to peel, but they have a higher starch content and will get more crispy in the hot oil.