Makes 6 to 8 servings (about 18 pieces)
Ingredients
- 3 green plantains, peeled
- 3 cups canola oil
- 2 teaspoons kosher salt
- 2 cups water
Directions
- Cut the plantains in 1-inch slices on the bias.
- Heat the oil in a sauté pan over moderate heat to about 350°F/177°C. Fry the plantains until golden brown and soft, about 2 minutes. Transfer to a towel-lined tray to drain.
- Use a tostonera to flatten the plantains, or, alternately, place the plantains between two sheets of parchment paper and use the bottom of a pan (or any small, flat surface) to press and flatten the plantain.
- In a shallow bowl, combine the salt and water. Dip the flattened plantains in the water before returning to the hot oil. Take care, as the oil will splatter. Fry until the plantains are golden brown and crisp, about 2 minutes.
- Drain on paper towels before serving.
