Plantains are black when they are ripe, but for this recipe you want to use the almost ripe ones that are yellow with brown speckles.

• Peel the plantains and cut them into ½-inch-thick slices.

• Heat the vegetable oil in a deep fryer or heavy pot to 365°F.

• Fry the plantains until they start to get golden and drain them on paper towels.

• After they've cooled, smash the once-fried plantains between two pieces of waxed paper with a smooth meat pounder. Fry the plantain discs in oil until they are golden brown. Drain them on paper towels and salt them.

• Serve them warm as is or as a garnish to Cuban black beans and rice.