In a large frying pan or deep fryer,
heat the oil. In a separate plate, peel and cut the plantains
into one inch rounds. Place them in the hot oil and cook for
about 3 minutes while turning. Remove from oil and pat dry with
a paper towel. Place each round inside a sandwich bag and smash
it with the bottom of a bottle or with a "tostonera".
Put them back in the hot oil for about 3 minutes turning until
golden brown on both sides. Remove from oil and pat dry with
a paper towel. Add salt to taste.
Serving Suggestions:
Eat with guacamole topping or your favorite dip. Great
appetizer for picnics and parties or serve as a side dish.
