Yield: Yields about 24 tostones.
Servings: four as a side dish; six as an appetizer.
Tostones, or pan-fried green plantains, are practically the Cuban national dish. Soaking the tostones in salt water before the final fry makes them crunchier outside and moister inside, but you can skip this step.
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To make a dipping sauce for the tostones, sauté 3 chopped garlic cloves in 3 Tbs. olive oil, and then combine with 1/3 cup fresh lime juice, a dash of ground cumin, and salt and pepper to taste.
This is actually a dish very common in Nicaragua. Very easy to cook and great to the taste.
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