Twice-Fried Plantains (Tostones)

Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. Haitians call them bananes pesées, or banan peze. They are also eaten in Central America and throughout South America. In Ecuador, Peru and Venezuela they are known as patacones. Use only green, unripe plantains for this dish. They have a higher starch content and will get more crispy in the hot oil.

4 green (unripe) plantains
Vegetable oil for frying
Salt and freshly ground pepper

Peel plantains and cut into 1-inch thick rounds.

Heat 1/2 inch of oil in a heavy skillet until hot but not smoking. Drop the plantain rounds into the hot oil 3 or 4 at a time and cook until lightly browned, 2 to 3 minutes. Remove and drain on paper towels.

Set each fried plantain on a flat side, and using a rolling pin, frying pan, or whatever else you think will work, squash it as flat as you can. It should have a circular shape.

Variation: 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.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and fry again on each side until well browned and crispy, about 2 minutes. Remove the plantains from the oil, drain, and season liberally with salt and pepper. Serve hot or at room temperature. In Puerto Rico, tostones are usually served with a orange flavored garlic sauce called mojo or sometimes just a squirt of lime.