Tostones are very popular in Central and South America and are served with a variety of dipping sauces. My favorite one is simple to make. Serve tostones as an appetizer or alongside your favorite Latin dish like Pavellon Criollo, a traditional Venezuelan dish.

Tostones:

2 green plantains, peeled and sliced into 1 inch thick slices

cooking oil for frying

Dipping Sauce:

1/4 cup light olive oil

2 garlic cloves, minced

1 tbsp. finely chopped cilantro

salt and pepper to taste

– Before starting the frying process, make the dipping sauce. Mix all ingredients and set aside.

– In a pan, heat cooking oil. Once oil is hot, add plantain slices. Stir and fry for about 5 minutes. Remove each plantain from the oil and set on paper towel. Allow them to cool.

– With the help of a tortilla press – or using the bottom of a cup – gently press the plantains and flatten them to about a 1/4 inch. If you are using a cup, place plantain slices between two pieces of foil paper  or plastic to facilitate the process.