An Amazonian classic built on twice-fried green plantain. Golden and crisp outside, tender in the middle, and best eaten piping hot; equally at home as a snack or alongside fish, cecina, and other savory dishes.
Trim the ends from the green plantain, make a shallow lengthwise cut through the peel, and remove it. Cut the plantain crosswise into thick slices, about 3 cm, keeping them even so they soften at the same rate during the first fry.
Heat about two thirds of the vegetable oil over medium heat. Carefully lower in the plantain pieces, always placing them away from you, and fry for 5 to 6 minutes, turning them a couple of times, until they are pale yellow, only lightly golden, and yield when gently pressed with the tongs. The oil should bubble steadily but never smoke.
Remove the pieces and briefly transfer them to paper towels. While still hot, place them on the board and press with the rolling pin into discs about 1 to 1.5 cm thick. Press firmly but gradually: they should spread outward without breaking into pieces.
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