The plantain has to be really green to make the tostones really crispy. Plantains are also used to make Mofongo. Mofongo is another side dish made with garlic and oil. Both dishes are really good.
The tostones are crispy on the outside and tender in the inside. They are perfect!
These plantains have already been fried once, now they are ready to be flatten to be fried for the 2nd and last time.
3 plantains peeled and cut into 1 1/2 inch rounds
oil for frying
1/2 cup water
1 tsp salt
After peeling the green plantains, cut them in small rounds about 1 1/2 inches thick. Add oil to a deep frying pan and heat on medium heat. Start frying the plantains in a couple of batches until soft and golden brown. Set aside to cool for a few minutes.
At this point you are going to flatten them with a tostonera to about a third of an inch thick. If you don't have a tostonera you can use a small plate to flatten them. Just place a plantain round on a flat surface, place the plate on top of it and press down just to about a third of an inch thick.
Now this is the trick to crispy tostones. In a bowl add about 1/2 cup of water and a tsp of salt, mix until salt dissolves. After you are done flatting the plantains, dip one by one real quick into the water and start frying. You can use a lid at this point until the oil settles down. Fry about 5 at a time. The tostones should be done in about 2-3 minutes. They will be crunchy and delicious.