Patacones (Fried Green Plantains) - Panamá

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   ["Put the 4 cups warm water & ~1 Tbsp salt in a large bowl. Set aside.", "Cut ends from each plantain w/ a small, sharp knife, then cut lengthwise slit thru peel. Beginning at slit, pry off peel (getting your thumb between the peel & the plantain helps).", "Cut plantains crosswise into 1-inch thick pieces & place in bowl of warm salted water. Let sit 15-20 minute (This step adds flavor & also gets rid of some of the starch from the plantains.).", "Heat oil (enough so that it is about 1/2"" deep) in a 10-12"" heavy skillet over MEDIUM heat until the oil is just hot enough to sizzle when a small ""tester"" piece of plantain is added.", "Remove plantain pieces from the water & blot (completely) dry w/ paper towels.", "Place plantain pieces in the oil (do not crowd the skillet w/ plantains; do 2 batches if needed). Fry plantains, turning occasionally w/ tongs, until tender & just beginning to turn golden color, ~5-7 minutes.", "Remove plantain pieces w/ tongs to a flat (non-stick) surface. Spray the bottom of a glass tumbler or mug w/ non-stick cooking spray. Using gentle pressure, flatten each plantain piece to ~1/4"" thickness. Slide glass off of plantain.", "Return flattened plantains to oil (over MEDIUM heat). Fry (turning occasionally w/ tongs) until plantains are golden brown in color, 3-4 minutes.", "Transfer plantains to a plate w/ a fresh paper towel, but DO NOT BLOT. Sprinkle w/ salt & serve immediately, w/ ketchup (optional)."]

* Per serving · 4 servings · Values may vary.