Makes 4 servings.
1/2 cup vegetable oil
2 medium-size green plantains, peeled, cut crosswise into 1/2-inch slices 2 cups salted water
- In a large, heavy skillet, heat the oil over medium until a light haze forms above it. Add as many plantain slices as you can without crowding the pan, and brown about 2 minutes on each side.
- As they brown, transfer them to paper towels to drain.
- On a cutting board, use a spatula to press each slice into a flat round about 1/4-inch thick and 2 inches in diameter. Dip the rounds in salted water and shake off the excess. Heat the oil and fry the rounds again, about 1 minute on each side. Drain on paper towels and serve at once.