Green, unripe plantains sliced, fried, smashed flat, and fried again until crisp — a savory side dish found across Cuba and much of the Caribbean, always made with green plantain, never the sweet ripe kind.
Slice the plantains
Cut the peeled green plantains into thick rounds, about one inch each.
First fry
Fry the plantain rounds in hot oil until just starting to turn golden but still firm, a few minutes per side.
5 minSmash flat
Lift the pieces out and, using the bottom of a glass or a tostonera, smash each one flat into a thick disc.
Second fry
Return the smashed plantains to the hot oil and fry again until deeply golden and crisp on the outside.
Salt and serve
Drain on paper towels, sprinkle generously with salt, and serve hot, with a garlic-water dip if you like.
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