• 2 large green plantains
• Vegetable oil for frying
• Salt to taste

Peel the plantains and cut crosswise into 1/2 inch slices. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press firmly on the pieces of plantain, flattening them to 1/4 inch thickness. Dip each slice in salted water. Then, using tongs, add them back in the hot oil in a single layer, probably working in batches, and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil. Sprinkle with salt, to taste. Transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.