Plantains are one of the most versatile fruits. Not only does it lend itself well to both sweet and savority dishes, but it can be cooked in different ways during different degrees of ripeness.
Frying plantains twice is a popular method of cooking plantain in the Caribbean and Latin America. Most popularly known as tostones, they’re also called tachinos and patacones in some places.
3 ounces oil
salt to taste
Peel plantains and cut into chunks that are just less than 1 inch thick
Fry until golden then remove from pan and allow to cool
Gently press so that each chunk becomes a disc
Briefly dip into cold water, then return to pan and fry until crisp
Add salt to taste