Thanks Brad.
So you're soaking them in salt and pepper water? Interesting. I'll have to try that next time I make tostones. I soaked these in cold water in the fridge for a few hours because the last batch, which I did not soak, seemed to have too much starch in it and they really didn't cook the way I wanted them too. These came out the best batch I've made yet - although using a candy thermometer for the oil temp instead of guessing this time probably helped a wee bit
.
Oh, and yeah, I hear you on the frying indoors. I cook these outside with the side burner on my old gasser. It's the only part of the grill I use anymore, use it for frying stuff and lighting charcoal chimneys. Although I do use the cooking chamber on the gasser for a place to store crap - fire extinguisher, extra grates, ashtray, etc... lol.