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Patacones (Fried Plantains)
Green plantains with no yellow streaks; 1 per serving
Oil for frying
sm Bowl of warm salted water
Peel the plantain by scoring the peel. Slice into thick rounds of 1/2
to 3/4 inch thick. Place about 1/4 to 1/2 inch of oil in your frying
pan. Lightly fry the plantains until they just change color, turning
them over once. Place in the bowl of salted water to soak while you
fry the rest of the plantains. After the plantains have soaked in the
salted water, pound them lightly with a meat tenderizer until
slightly flattened. Fry again in oil until golden brown. Drain on
paper towels and salt to taste.
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