Banan Peze (Twice-Fried Green Plaintain Slices)

These are wonderful! Haitian-style or Cuban-style, they are great. The Cuban-Style is to make a garlic melted salted butter to serve over the "Tostones", just before serving and the Haitian-Style is just to add the salt. Traditionally, Banan Peze is served as an essential acompaniment to "Griots" #148369. Once again, some of the terminology is different because I have the recipe in Creole and something is lost in the translation. Received a helping hand from Valentine Joseph.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup  vegetable oil or 1⁄2 cup  corn oil
• 2  medium  sized green plantains, peeled
• 1  tablespoon seasoning salt
• 1  tablespoon vinegar
• 1⁄2 cup water

Directions

1. In a 12" skillet, heat oil over moderate heat until light haze forms.
2. Slice the plantains crosswise into 1/2" thick slices. (About 5 pieces each).
3. In a small bowl, add remaining ingredients and set aside.
4. Add as many slices as you can, without crowding and brown about 2 minutes on each side.
5. As they crown, transfer them to paper towels to drain.
6. On a chopping board, using a broad solid (not slotted) spatula or you can use your palm with paper towels or buy a tostonera(a plantain smasher); press each slice into a flat round about 1/4" thick and 2" wide in diameter.
7. Soak flattened plaintains in water mixture and place in oil on medium heat.
8. Heat the oil and fry the rounds again for about 1 minute on each side, until crispy and golden brown.
9. Drain on paper towels.
10. Season with salt and serve with Griots or any chicken or shrimp dsh.
11. Bon Appetit!