Sourced from the local growers of Puerto Rico. Great for soups, tostones (Green) and maduros (Yellow)
Ingredients:
2–3 green plantains (firm, unripe)
Neutral oil for frying (e.g., canola or vegetable)
Salt, to taste Optional: garlic mojo, mayo-ketchup, or spicy aioli for dipping
Instructions:
1.     Peel green plantains
•     Cut off the ends, score the peel lengthwise, and pry it off with your fingers or a spoon. Slice into 1-inch thick rounds.
2.     First fry (blanching stage)
•     Heat oil in a skillet over medium heat. Fry the plantain slices for about 3–4 minutes per side until lightly golden but not crisp. Remove and drain on paper towels.
3.     Smash them
•     Use a tostonera, the bottom of a glass, or a flat plate to press each round into a disk about ¼ inch thick.
4.     Second fry (crisping stage)
•     Return the smashed plantains to the hot oil and fry until golden brown and crispy—about 2 minutes per side. Drain again and sprinkle with salt.
5.     Serve hot
•     Pair with dipping sauces, top with ceviche, or serve alongside grilled meats or rice and beans.