Tostones, or fried green plantains (platanos verdes), are a staple in much of the Spanish speaking Caribbean and neighbors in South America. They’re addictive. This is how I make them.

Ingredients:

• 1-n green plantains (I’d say one banana for every two people)
• Approx 3-4 c. vegetable (or other) oil, for deep frying (about 3/4” to 1” deep)
• Salt

Equipment

• Deep fryer, or in lieu of that, a medium saucepan, though you can really use anything
• A paper bag
• A rubber mallet or a strong fist

1. Heat oil to deep frying temperature. Do I know what that temperature is? No. I’m an artist.
2. Slice through the thick skin of the plantain lengthwise. Peel it. There may be some persistent bits of peel left on the fruit. Pick those off. Don’t eat raw plantain.
3. Slice the banana into roughly 1” thick slices. This will give you 6-8 slices per banana.
4. Fry them until they’re golden all around. They’re going to get fried again, so don’t overdo it.
5. Drain them on paper towels. When drained, gently smash them with the paper bag, fist and/or mallet, so that they are roughly 1/4” thick.
6. Fry them again, until done (just before they turn brown)
7. Add salt, get fat. Whee!