Tostones (Fried Plantains)

Preparation

1. 1

   Choose plantains that are very green and firm (unripe) — this firmness is what lets tostones hold their shape when fried. Peel them and cut into 4 cm chunks.

2. 2

   Heat 4 cm of neutral oil in a pan over medium-high heat, to 160°C/320°F (a piece of plantain should sizzle gently without browning too fast).

3. 3

   Fry the plantain chunks for 3-4 minutes, until pale golden and tender inside. Drain on paper towels.

4. 4

   Flatten each chunk between two boards (or with the bottom of a glass, or a tostonera press) to about 1 cm thick — this double-frying is what gives tostones their signature crunchy texture.

5. 5

   Prepare salted water with the crushed garlic and lime juice, dip each tostone in it briefly for a few seconds: this seasons them all the way through and stops them drying out during the second fry.

6. 6

   Bring the oil back up to 180°C/355°F and fry the tostones again for 2-3 minutes, until golden and crisp all over.

7. 7

   Drain on paper towels, salt immediately out of the oil and serve hot, on their own or with mojo sauce.