Tostones with Garlic Mojo Dip

Ingredients

• 3 green plantains
• 3 cups neutral oil, for frying
• 6 cloves garlic, minced
• ⅓ cup olive oil
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp flaky salt
• 2 cups warm salted water, for soaking

Method

1. Score the plantain skins lengthwise and peel them with your thumb — a green plantain will not slip out of its jacket like a banana. Cut into 1-inch rounds.
2. Heat the oil to 325°F (163°C) and fry the rounds 4 minutes, until pale gold and just tender at the center. Lift onto a rack; they should give slightly when pressed.
3. Smash each one flat to about ¼ inch with the bottom of a glass, then dunk briefly in the warm salted water and pat dry. That saltwater dip is what makes them crisp instead of leathery.
4. Raise the oil to 375°F (190°C) and fry again for 2–3 minutes until the edges are lacy and deep gold. Drain on a rack and salt immediately.
5. Warm the olive oil with the garlic, cumin, and oregano just until it sizzles, then take it off the heat and stir in the lime juice. Serve the mojo hot for dunking.