Cup of Yum
1. Peel the green plantains and cut them crosswise into 1-inch thick slices.
2. Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C).
3. Fry the plantain in batches for 2-3 minutes until slightly softened and pale yellow.
4. Remove from the oil and drain on paper towels.
5. Using a tostonera (wooden utensil for smashing plantains) or a flat-bottomed plate, gently smash each piece of plantain to flatten it into a patacón shape.
6. Return the smashed plantains to the hot oil and fry for an additional 2-3 minutes until golden brown and crispy.
7. Remove from the oil and drain.
8. Sprinkle with salt while hot.

Healthy adaptation!

Cup of Yum
1. Wrap whole plantains in a wet paper towel and microwave for 5 minutes. If not softened, continue microwaving in 1-minute increments until soft to the touch but not collapsing.
2. Let plantain cool slightly, about 5 minutes.
3. Unwrap the microwaved plantain and cut it into 1-inch thick slices.
4. Using a tostonera (wooden utensil) or a flat-bottomed plate, gently smash each plantain slice to flatten it.
5. Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C).
6. Transfer smashed plantains to the hot oil and fry for 2-3 minutes until golden brown and crispy.
7. Remove from oil and drain.
8. Sprinkle with salt while hot.
9. Serve warm with guacamole and pico de gallo.