Refried Bananas (Tostones)

Norma Carr, 1984 Puerto Rican Cooking Show Demonstrator

• 10 green Chinese, Bluefield, or Williams bananas
• Salad oil, for frying
• 1 tsp. salt

Cut a small piece off ends of each banana. Slit peelings and soak in hot water to cover for 10 minutes. Carefully remove peels from bananas. Cut bananas in ¾-inch diagonal pieces and place in water to cover. Add salt. In an electric skillet, heat oil to 375°. Drain banana pieces a few at a time, and fry until lightly browned. Remove pieces and place between sheets of absorbent paper. Gently, but firmly, flatten pieces. Return to skillet and fry until golden brown on both sides; drain. Repeat until all banana pieces are fried. Sprinkle with salt if desired. Makes about 10 servings.