Plantain Fritters (Tostones)

Plantains, the oversized cousin of the banana, are becoming more widely available throughout the U.S., although it is sometimes difficult to find them in both their green (unripe) and yellow (ripe) states. The green is preferred for this recipe, but the ripe will do in a pinch.

3 plantains, peeled
4 cups (1 L) water
4 cloves garlic, peeled and crushed
3 Tbs (30 ml) salt
Vegetable oil for frying
Salt (optional)

Cut the plantains diagonally into slices about 1 inch (2 cm) thick. Combine the water, garlic, and salt in a large bowl and stir to dissolve the salt. Add the plantains and soak for 15 to 30 minutes. Drain and pat the slices dry with paper towels. Heat the oil to 350F (180C) and deep-fry the plantain slices a few at a time until light golden brown, about 7 minutes. Drain on paper towels, and when cool enough so as not to burn yourself, place them between paper towels and press with the palm of your hand to flatten them to about 1/4 inch (5 mm) thickness. Increase the temperature of the oil to 375F (190C) and fry again, until crisp and golden. Drain on paper towels and sprinkle with salt if desired.

Serves 4 to 6 as an appetizer.

Reprinted by permission of World Wide Recipes http://wwrecipes.com

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