We make traditional fried plantains and serve them with mojo, an olive oil based garlic sauce with a twist of lemon. We use a “tostonera” to flatten the plantains, but the bottom of a glass would also work well.

We start by heating a large pan over medium heat. Using a sharp knife, we slice open each plantain and then, using our hands, we peel them. Lastly, we cut each plantain into 1-inch pieces on a bias (slant).

We pour in about an inch of oil into the pan. When the oil is hot, we add the plantain pieces, lower the heat to medium-low, and cook for 3 minutes on each side. We want the plantains to be fork-tender but not too browned.

We remove the tender pieces one at a time from the pan with a fork, and place into the tostonera. We flatten and then place on a paper-towel lined plate while we continue with the rest of the plantains.

When all the pieces are flattened and the oil is hot again, we raise the heat to medium-high and add the plantains back to the pan. We cook for 2 minutes, turn, and then cook for another 2 minutes. We want them browned and crispy. We remove the pieces to the paper-towel lined plate and sprinkle with kosher salt.

We serve immediately with the mojo.

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