Patacones (Fried Green Plantains) - Panamá - cooking recipe

Ingredients

4 large unripe plantains (green)
4 cups warm water
salt
2 cups vegetable oil
ketchup (for serving)

Preparation

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).