Tostones

Instructions

1. 1 Peel the green plantains by cutting off both ends, scoring the skin lengthwise along the natural ridges, and prying the skin away in strips. Green plantains are starchy and the skin clings tightly, so use the tip of a knife to help lift it. Cut each plantain into rounds about three centimetres thick.
2. 2 Heat the vegetable oil in a large deep skillet or Dutch oven to 160 degrees Celsius. The lower temperature for the first fry is crucial because it cooks the plantain through without browning too quickly. Fry the rounds in batches for four minutes until pale golden and slightly soft.
3. 3 Remove the par-fried plantain rounds with a slotted spoon and drain briefly on paper towels. While still hot, place each round between two sheets of parchment paper and press flat to about half a centimetre thick using a tostonera press or the bottom of a heavy glass.
4. 4 Dip each flattened plantain disc into the garlic water for just five seconds. This quick soak seasons the tostone from within and adds a subtle garlic flavour. Shake off excess water thoroughly to prevent dangerous oil splatter during the second frying.
5. 5 Increase the oil temperature to 180 degrees Celsius. Fry the flattened tostones in batches for two to three minutes per side until deeply golden and crispy on the outside while remaining slightly creamy inside. They should make a hollow sound when tapped.
6. 6 Remove with a slotted spoon, drain on paper towels, and immediately sprinkle with coarse sea salt while still glistening with oil. Prepare the garlic mojo by whisking together the minced garlic, lime juice, olive oil, and salt. Serve the tostones hot with the mojo sauce for dipping and lime wedges on the side.