Carribean Twice Fried Plantains
- 2 large green plantains
- 4 cups cold water
- 1 teaspoon salt, plus more for sprinkling
- 1 crushed clove garlic (optional)
- 1 cup peanut oil
Cut off the ends of the plantains, then use a small knife to cut a slit along their natural ridges. Pry the skin loose from the fruit, using the knife if necessary, and then pull it off.
Cut the plantains crosswise into 1-inch rounds. Place them in a bowl with the water, salt, and garlic for 30 minutes.
In a medium-size pot or frying pan, heat the oil to 325º. Drain the plantain slices and dry them with paper towels.
Fry a few rounds at a time, turning them occasionally until golden (not brown) and tender when pierced with a knife, about 5 minutes. Drain the cooked slices on paper towels and allow them to cool for at least 1 minute.
Place the fried slices one by one between two pieces of wax or brown paper on a cutting board. Gently press each slice with a mallet or a rolling pin into rounds about 1/3-inch thick and 2 inches in diameter.
When all the slices are pressed, heat the oil to 375º, then refry the plantain slices until golden brown and crispy on the outside and tender on the inside, about 3 minutes. Drain the rounds on paper towels and sprinkle them with salt. If you're making large quantities, you can keep the rounds in a warm oven until all are fried.