Double Fried Plantains

Ease of preparation rating: Easy.

Yield:  6-10 servings.

Ingredients:

For the plantains:

2 cups (470 ml) corn oil, divided (1/2 cup (120 ml) for first fry, 1 ½ cups (350 ml) for second)

6 green plantains, peeled and sliced into 1-inch (2.5 cm) rounds

Salt

For the slaw:

1/2 green cabbage, julienned

2 medium carrots, julienned

1 red onion, julienned

Juice of 1 lime

2 tablespoons (30 ml) olive oil

For the salsa rosada:

1/2 cup (120 ml) mayonnaise

1/4 cup (60 ml) ketchup

¼ teaspoon (1.25 ml) lime juice

Salt and pepper

Method:

For the plantains:

Heat the first measure of corn oil in a large cast iron pan over medium-high heat.

Fry plantain rounds in batches for three to four minutes on each side or until golden, drain on paper towels.

Place a sheet of plastic wrap on a cutting board, then lay on the plantain pieces, then cover them with another sheet of plastic wrap.

Using the back of a plate or the bottom of a cold frying pan, crush plantain rounds gently.

In the same pan, add the second measure of corn oil to the first, then heat to 350 F (175 C),

Return flattened plantains to hot oil and fry for two to three minutes or until tender and golden brown, drain, season with salt, and set aside.

For the slaw:

In a mixing bowl, combine cabbage, carrots, and red onion.

Add lime juice and olive oil, season with salt.

For the salsa rosada:

In a bowl, stir together mayonnaise, ketchup, and lime juice, season with salt and pepper.

To serve:

Drizzle tostones (fried plantains) with salsa rosada and serve with cabbage slaw.