I was first introduced to fried green plantains when I first got married. My mother-in-law was in the kitchen peeling the green plantains. I was really interested. I had never tasted or even see green plantains she cut them in little chunks and fried them once. Then she pulled them out smashed them down into little round circles and fried them again. She salted them and when I tasted them I was in heaven, They are called tostones in Spanish meaning toasted ones. Enjoy
Peel green plantains. To Peel plantains run the tip of a small steak knife down the seams of the plantain from the top all the way to the bottom. Do all the seams this way. There is usually three or four seams to a plantain. After slitting the seams with the knife stick the tip under the seam and start to pry up the peel with your finger work your way under the peel pushing further and further under the peel of the plantain. It will start to give very easly as you work your finger under the peel. Remove the whole piece. Go to the next seam and do the same thing until you have removed all three or four peels. Now cut plantains into 1 inch chunks.
Heat oil on high in a heavy cast iron skillet or heavy fry pan. When oil is shimmering lower to medium heat and gently with a pair of tongs put the plantain chunks into the hot oil one at a time. Being careful not to splatter yourself. Fry one side then turn over on the other side. They will be should start to turn to light golden shade. Fry about 1 1/2 minutes each side. Remove them to a paper towell lined plate or pan. If you have a tostonera smash each piece one at a time and remove to a plate. If you do not have a tostonera take a brown paper bag lay it on the table open place a plantain on one side then fold over the other half of the bag and with your palm push down on top of the plantain applying pressure so as to smash down th eplantain chunk. Lift up the bag and you should have a round circle about 1/4 inch thick. Do all of the plantains chunks like this. Place back in the hot oil and fry again on both sides until the plantains are golden brown. take out and salt. Serve immediatly. Some people like to sprinkle some water over the plantains after smashing them down. Leaving them soak up the water for 10 minutes and then returning to the fry pan for the second fry. They crisp up real nice. I do not like to do it this way because it causes the hot oil to spatter to much. However you get a much crispier and tender tostone with this method. Salt and Enjoy