2large green plantains,peeled and cut into 2- inch slices
2cupsvegetable oil for frying,or enough so that the disks will be halfway submerged in the oil. (see notes)
Heat the oil to 325º F in a medium skillet or frying pan. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once. They should be lightly softened and browned. Remove the plantains and drain on paper towels.
Place fried plantains over a cutting board and smash them into flat rounds to about half their thickness. You can use a plantain press or the back of a small plate to smash them. Just place a plate over the fried plantains and press down.
Let the oil come back to a high temperature. Fry the rounds in the hot oil for 2 minutes, or deep golden color and crispy texture on both sides. Remove and drain on paper towels to absorb excess oil. Sprinkle with coarse salt.
Serve plain or top them with your favorite toppings.
IMPORTANT: Green plantains can stain your clothing and fingernails so handle it carefully. You can use any other light-tasting oil to fry the tostones. Tostones are best served immediately, but they may be made 1 day in advance, let them cool completely and then wrapped them well in plastic wrap and foil.To reheat, place tostones on a rack in a shallow baking pan in a preheated 450°F oven for 3 to 4 minutes, or until they are heated through. You can also reheat in the microwave but they might lose the crispiness. TOSTONES TOPPINGS IDEAS:
Coleslaw, pink sauce (mix equal parts of mayo and ketchup) and avocado.