Garlic Tostones

These basic garlic tostones are Puerto Rican fried plantains with a little sea salt, the ideal golden crunchy complement to a plate of rice and beans.

INGREDIENTS

2 plantains

1–2 cups oil for frying

1 tablespoon minced garlic

1 cup water

sea salt

Peel the plantains and slice into 1-inch thick pieces. Put the garlic in a bowl of water and set aside.

Heat ample oil in a large skillet such that the disks are half way immersed in oil. Insert the plantains when the oil is shiny and a drop of water sizzles over the rim. Fry on either side for 3-5 minutes until the plantains are gently softened and browned. Remove and put on a lined sheet of paper towel.

Place the plantains on a cutting board, smash using the back of a wooden spoon to make them half as thick, and let them sit in the garlic water for about a minute

Remove, dry and rinse the garlic bits so that they do not char, then return to the frying pan. Fry for another 2-3 minutes on either side or once they have a rich golden color and a crisp texture. Drain on paper towels again, dust with ground sea salt and serve with rice and beans.