These little nosh goodness are as fun to make as they are to eat.
4 green plantains - peeled and cut into 2" rounds (I got mine from my mom's plantain tree they are called Hawaianos - Ha-wa-yanos (Hawaiians, they are shorter, thicker and softer easier to peel than regular plantains).
Canola oil enough to cover the pane 1" deep.
Salt to taste
Take the cut plantains and fry them on both sides until fork tender. Take out of oil and drain on a paper napkin,or cotton towel if your going green and if you weave well then, you should have an ample supply of woven kitchen towels to work with.
I have this gadget called a tostonera which is a different way of saying maker of tostones, its made of two wood pieces held together by hinges you open the lid and inside is a routed out circle this is where you place your cooked plantains to squash them. My mom and grandma squashed the plantains with the flat bottom of a glass cup worked out just fine, but someone got the idea of this gadget and I guess it made them some money cause most of my Cuban American friends all have one, go figure!
After you squash the plantain rounds, you then re-fry them, yes friends this is not a nosh without it's good amount of calories and they are oily, but consider it a treat once in a blue moon. My mom has nuked them with the skin on and cut into rounds and then, squashes and fries them, I have tried this but the troops don't like them that way. After they get crispy around the edges take them out of the oil and drain them once again, sprinkle with salt and enjoy.
Mr. Deepend sometimes likes to sprinkle them with garlic salt he says it adds a little something.