Peel the plantains and cut each into 1 to 1½-inch (4 cm) sections.
Flatten each fried portion with a tostonera, wooden utensil used for crushing the segments into a flat circles. You can also flatten each portion of fried plantain between two boards lined with plastic wrap, to obtain ¼-inch (5 mm) thick flat pancakes.
Deep fry the plantain flat sections, in small batches, for about 4 minutes until they turn light golden. Pick them up with a slotted spoon and place them on paper towels.