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3 Firm; ripe plantains
2 ts Salt
Oil (peanut oil prefered); for deep frying
Peel the plantains. Cut crosswise in slices about 1/2-inch wide. Slant the
knife while cutting so slices will have an oval shape. Place in salted
water to cover and soak for 1 hour. Drain, reserving the water, and pat
dry. Deep-fry at about 375 degrees until the plantains are tender but not
crusty. Remove from the oil, drain well and flatten by pressing evenly with
the bottom of a glass, or you can use a tostone press, a gadget available
in any Latino Market. After frying and pressing, dip each slice in the
salted water, pat dry and fry again until crusty. Drain on absorbent paper.
Makes about 40 tostones, enough for 5 to 6 servings.
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