Ingredients
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- 3green plantains
- 4 cupsGoya vegetable oil, for frying
- 4garlic cloves
- 1 tspsalt
- 2 TbspGoya olive oil, for the mojo
- 1lime
How to make it
- 1
Cut the ends off each green plantain. Slit the peel lengthwise, then pry it off with your thumbs (if it sticks, soak 2 minutes in warm water). Cut into 1-inch rounds.
- 2
Mash the garlic with the salt. Stir in the olive oil and the juice of the lime. That’s the mojo for dipping.
- 3
Heat the vegetable oil in a deep pot to 325°. Fry the rounds 3–4 minutes until they turn pale gold and a little soft. Drain on paper.
- 4
While they are hot, smash each one to about ¼ inch thick with a tostonera, a plate, or the bottom of a mug.
- 5
Raise the oil to 350°. Fry the smashed tostones 2–3 minutes more until crisp and deep gold. Drain. Salt immediately. Serve with the garlic mojo.