Patacones II

Peel the green plantains by cutting off both ends, then slice the skin lengthwise and remove it carefully with a knife. Rinse the peeled plantains under cold water.

Cut the plantains into ¾-inch thick rounds, discarding the narrow ends. Pat the rounds dry with paper towels to remove excess moisture.

Heat the vegetable oil in a deep skillet or deep fryer to 350°F (175°C). The oil should be deep enough to submerge the plantain rounds.

Working in batches to avoid crowding, carefully place the plantain rounds into the hot oil. Fry for 3-4 minutes until they soften and the edges become light golden.

Remove the fried plantain rounds with a slotted spoon and drain on paper towels. Allow them to cool for 1-2 minutes until they are cool enough to handle.

Place each fried round between two sheets of plastic wrap or parchment paper. Using the bottom of a glass or a tostonera (plantain press), flatten each round to approximately ¼-inch thickness.

Increase the oil temperature to 375°F (190°C). Return the flattened plantain rounds to the hot oil in batches and fry for 2-3 minutes until they turn golden brown and crispy, turning once halfway through.

Remove the crispy patacones with a slotted spoon and drain on fresh paper towels. Season immediately with salt to taste while still hot.

Serve the patacones hot as a side dish or appetizer. They are best enjoyed immediately, while still crispy.