To clarify a bit, the first time I made them, I managed to find ones that were just starting to ripen. They were soft enough to flatten a bit before going in the pan and only faintly sweet. They didn’t burn. At least, not enough for me to mind.
I’ll try out your recipe! I feel like it’ll be as close as I’ll ever get to my first ones.
Double frying and pounding them between fry sessions seems to be the only difference between their recipe and mine. I’ll give it a try!
I feel like you’re referencing something, but I’m not familiar with it
I’ve been making plantain chips for a bit, and I’m always dissatisfied with them. If my plantains are too ripe, the chips can’t crunch up. Not ripe enough and they lack the slight sweetness I love.
I decided to grab the greenest ones at the market to slowly ripen them at home, but even that’s a bit wonky, as they tend to ripen on top but not the bottom, which leaves me with something peculiar and delicious, but certainly not what I’m looking for.
So, how do you consistently get plantains in the Goldilocks zone?
I won’t lie, they still look fantastic. If anything, their peculiar appearance is enticing. There’s a unique sort of curiosity bred from the edge of one thing bleeding into another. Poppy seed muffin? Poppy seed cookie? I’d eat either!
My senses have been annihilated, everything within me is screaming that these are beheaded muffin tops. They look fantastic!