3 to 4 unripe (green) plantains
Oil for shallow frying
Peel plantains and slice crosswise about 1-inch thick.
Heat 1/4 inch of oil in heavy shillet on medium heat. Fry plantain slices until lightly browned on flat sides. Drain on towels. Reserve oil.
Cool plantain slices for a few minutes then place in cold, salted water for 5 minutes.
Drain plantain slices between sheets of waxed paper or platic wrap. Pound to flatten. They should be about half an inch thick and doubled in diameter.
Reheat oil and fry slices again on both sides until golden brown. Drain and salt.