My plantains were A LOT more ripe than the typical green ones I usually see (and know now are what you're supposed to use). I thought you bought the green ones then were supposed to let them ripen before use lol. Anyway, I fried my very ripe plantains in coconut oil, in a cast iron skillet, then sprinkled them with sea salt when they were done. They were seriously great! These came out much better than the tostones I've had at Puerto Rican restaurants and from my cousins mother. I'm not sure if it was the recipe, that I probably used more ripe plantains than the others, or that I used coconut oil instead of canola or vegetable oil, but I will absolutely make these again following this recipe. Next time I'll try green plantains because I'm sure they'll be even better!
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My plantains were A LOT more ripe than the typical green ones I usually see (and know now are...