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Tostones
by Melanie Foster
serves: 4
  Twice-fried slices of green plantain are known as tostones in the Caribbean and Central American countries of Nicaragua, Honduras, Cuba, Puerto Rico, Costa Rica and Dominican Republic. They are known as patacones in much of South America and Panama.
Served as a snack much like potato chips with dips, cheese or just plain.
Ingredients:
  2   green plantains
  3 cups   peanut oil, or light olive oil
  2 tsp   sea salt
Directions:
  With a sharp knife cut a shallow slit down the peel of each plantain. Pull the peel off with your fingers. Cut each plantain in to 1 inch thick chunks, crosswise. Heat the oil in a deep skillet to 350 degrees. Drop the plantain in pieces carfully and fry until golden and tender. Remove with tongs to paper towels to drain. One at a time, place a piece of the plantain onto a cutting board and smash it with your hand over a wide spatula or use a can of food or tortilla press. It should be about 1/4-1/2 inch thick.
Place the smashed pieces back into the hot oil and fry again on each side until golden brown. Remove to paper towels to drain and sprinkle with salt. Serve immediately.