Tostones Dominicanos

Step by stepInstructions

1. Cut the ends off the plantains, score the skin lengthwise and peel it away, then slice the plantains into 1-inch (2.5 cm) thick rounds.
2. Heat the oil in a deep skillet over medium heat until a piece of plantain sizzles gently on contact. Fry the rounds in batches until pale golden and just cooked through, about 4 to 5 minutes per side. Drain briefly on paper towels.
3. Working while they are still hot, press each round flat with a tostonera, a heavy skillet, or the bottom of a glass, until about ¼ inch (6 mm) thick.
4. Dip each flattened tostone into the warm salted water, letting the excess drip off.
5. Raise the oil to medium-high and fry the tostones a second time until golden brown and very crispy, about 2 minutes per side. Drain on paper towels and sprinkle with salt immediately.
6. Serve hot with garlic mojo, or with a dipping sauce of equal parts ketchup and mayonnaise.