2 green plantains
1/2 cup vegetable oil for frying
1/2 teaspoon mashed garlic
4 tablespoons cold water
With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Remove all of the green skin.
Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces.
In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added.
Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side.
With tongs transfer fried plantains to paper towels to drain.
Allow plaintains to cool for a minute or two. Flatten individual plantain, with a coffee mug or plate. I actually have a hamburger maker my mum gave me. And it works great.
Mix 1/2 tablespoon mashed garlic with 4 tablespoon water. Dip smashed plaintains into mixture, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.