Tostones

Trim the ends off 2 green plantains, make a shallow lengthwise cut through the peel, and remove it. Cut the flesh into rounds about 2.5 cm thick.

In a bowl, combine 500 ml water, 1 tsp salt, and 2 crushed garlic cloves. Soak the plantain rounds for 15 minutes, then pat them thoroughly dry with a paper towel.

Pour 500 ml vegetable oil into a heavy, deep skillet to a depth of about 2–3 cm and heat to 165°C. Fry the plantains in batches for 3–4 minutes per side, until softened but not yet browned.

Transfer the pieces to a paper towel and let them cool for 2–3 minutes. Place each piece between two sheets of parchment paper or plastic wrap and flatten with a tostonera, the bottom of a glass, or a flat board to a thickness of about 1 cm.

Quickly dip each flattened piece into the garlic water, remove immediately, and pat dry thoroughly. Don't leave any water on the surface, or the oil will splatter.

Raise the oil temperature to 190°C. Fry the tostones in batches for another 2–3 minutes, turning once, until golden and crispy.

Transfer the tostones to a paper towel, season with salt to taste, and serve hot as a side dish or snack.