Plantains

• Cut off the ends of the plantains. Using a knife, score the plantain lengthwise, avoid cutting into the flesh.
• Next, gently pry the skin away with the tip of your thumb or the knife. Once you’ve lifted the skin slightly, use your thumb to peel it off completely.

  Once all the plantains are peeled, slice them into ½-inch thick rounds.

Garlic Bath Water

• Add the water, salt and garlic to a bowl.

  Add the plantain pieces and soak for 15-30 minutes, or for the best flavor, overnight.
• Use a colander to drain the plantain pieces well. Make sure they’re thoroughly drained to prevent the frying oil from splattering when you add them to the pan. If needed, you can blot them with paper towels to remove any excess moisture.

First Fry

• Heat about ½-inch of oil in a pan over medium heat.

  When the oil is hot, carefully add a few of the plantain pieces to the pan. Fry for a few minutes on each side until they’re golden brown and crispy. *Do not over brown them.
• Remove the tostones with a slotted spoon and drain them on paper towels.

Second Fry

• Using a tostonera (plantain press), a cup, plate, or a pan, gently smash each plantain to flatten it.
• Set the flattened pieces aside and continue with the rest of the plantains.

  Once all the tostones are flattened, dip them back into the garlic-salted water, then drain them well on paper towels.
• Reheat the oil in the pan and fry the tostones until they’re golden brown and crispy on each side. Be sure to flip them only once for the perfect texture.
• Once fried, remove the tostones from the oil and drain them on paper towels. Season with a generous amount of salt while they’re still hot. Continue frying the other pieces until they're all done. Serve immediately.

Dips

Garlic Aioli-Make One or All 3 Sauces

• Blend well in blender or finely mince garlic and add to oil.

Garlic Cilantro Sauce

• Combine ingredients and mix well.

MayoKetchup Dip

• Combine ingredients and mix well.