Tostones: Twice Fried Plantain Slices

• 3 large green or slightly yellow plantains
• Vegetable oil, for frying
• Salt
• Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. In a deep fryer or large skillet, heat the oil over moderate heat to 350 degrees F.
2. With a sharp knife, cut the ends from each plantain and score the skins lengthwise several times to peel away the skin.
3. Cut the plantains into 1 1/2-inch thick slices.
4. In batches, fry the plantain pieces until just golden, about 2 minutes per side.
5. Transfer with tongs to paper towels to drain.
6. Place a plantain slice on a flat work surface, and press down on it firmly with the back of a heavy plate or skillet until flattened to about 1/4-inch thick.
7. Repeat with the remaining slices.
8. Reheat the oil and fry the tostones to a deeper color and warmed through, about 1 minute.
9. Drain on paper towels and season with salt and Essence.
10. Serve hot.
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

green, vegetable oil, salt, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tostones-twice-fried-plantain-slices-recipe.html (may not work)