Tostones

Method

Peel the green plantains by cutting off both ends and slicing through the skin lengthways, then prise away the peel. Cut the plantains into thick 2cm rounds. Heat the oil in a deep frying pan to 160°C and fry the plantain rounds until golden and tender, approximately 5-7 minutes per batch. Remove with a slotted spoon and drain on kitchen paper. Once cooled enough to handle, place each round between two pieces of cling film and flatten with a tostonera (plantain press) or the bottom of a heavy pan until roughly half the original thickness. Make a quick mojo sauce by mixing crushed garlic with salt and water. Return the flattened plantains to the oil heated to 180°C and fry until crispy and golden, about 2-3 minutes per side. Drain thoroughly and serve immediately with the mojo sauce drizzled over or on the side for dipping.