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A garlicky Cuban snack of twice-fried plantains
Find some nice, hard, green plantains. Yellow or brownish plantains are far too sweet for this application; I'll put up another recipe for those la...
Cut the head and tail off of the plantain, then score through the skin lengthwise. Make another cut about an inch away, then peel the strip off. Thi...
Cut your plantains on the diagonal, making slices ~1/2 inch thick. The steeper the diagonal the larger each piece will be. You can play with the thi...
Heat canola oil in a heavy flat-bottomed pan until it shimmers. Add plantains one-by-one; if they sizzle, the oil is hot enough. Shake the pan a bit...
When your fried plantain slices have cooled enough to handle, it's time for some smashing. Find a nice big flat item; it can be a big knife, a cuttin...
Drop the squashed plantains into the hot canola oil again, and fry for a minute or two until the edges just begin to turn golden brown. Flip the plan...
Tostones are properly served with a tasty sauce of garlic in olive oil. Since we usually end up fighting over the garlic, I've chosen to make more of...
Sprinkle your plantain chips with salt, and serve with the garlic sauce. You can serve the garlic sauce in individual ramekins or shallow communal di...
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