In a large frying pan or deep fryer, heat the oil. In a separate plate, peel and cut the plantains into one inch rounds. Place them in the hot oil and cook for about 3 minutes while turning. Remove from oil and pat dry with a paper towel. Place each round inside a sandwich bag and smash it with the bottom of a bottle or with a "tostonera". Put them back in the hot oil for about 3 minutes turning until golden brown on both sides. Remove from oil and pat dry with a paper towel. Add salt to taste.

Serving Suggestions:

    Eat with guacamole topping or your favorite dip. Great appetizer for picnics and parties or serve as a side dish.

 

         

Ingredients:

• 2 plantains (green)
• 2 cups canola oil
• Salt, add to taste