Platanos Verdes (Fried Green Plantains)

• Oil for frying
• 3 green plantains, peeled and cut into 1/2-inch rounds
• Freshly squeezed lime juice
• Salt to taste

1. In a large, deep skillet or wok, heat the oil (about a depth of 1 inch) to 350 degrees.
2. Sprinkle the plantain slices with lime juice and place them in the hot oil.
3. Fry until the plantains are golden and slightly soft, but not brown (lower heat if necessary), about 30 seconds.
4. Remove with a slotted spoon and drain on paper towels.
5. Keep the oil hot.
6. Place the rounds between brown paper and flatten slightly, using a rolling pin or the heel of your hand.
7. Dip the pressed rounds in a bowl of lightly salted water and return them to the skillet.
8. Fry until deep golden, about 45 seconds to 1 minute.
9. Remove with a slotted spoon, drain on paper towels and serve.

green plantains, freshly squeezed lime juice, salt

Taken from cooking.nytimes.com/recipes/3476 (may not work)