Ingredients Edit

Directions Edit

  1. In a large, heavy skillet, heat the oil over medium until a light haze forms above it.
  2. Add as many plantain slices as you can without crowding the pan, and brown about 2 minutes on each side.
  3. As they brown, transfer them to paper towels to drain.
  4. On a cutting board, use a spatula to press each slice into a flat round about ¼-inch thick and 2 inches in diameter.
  5. Dip the rounds in salted water and shake off the excess.
  6. Heat the oil and fry the rounds again, about 1 minute on each side.
  7. Drain on paper towels and serve at once.

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