I am in love with plantains, or as our Hispanic friends say platanos. My favorite way to eat them is when they’re super ripe and sweet, but I also enjoy them when they’re green and not as soft.
At any rate I found some really ripe plantains at the grocery store and decided I was going to try to replicate tostones, an amazing snack I had when I was in Costa Rica. When I had tostones in Costa Rica, they weren’t sweet, but I wanted to see how they’d come out using ripe plantains. There was just one problem–I didn’t look up a recipe before realizing that tostones are twice fried and not immediately mushed up before frying.
So I was left with sweet, softened plantain mush. Since I’m on the Daniel Fast I couldn’t add flour or bread crumbs so I opted for corn meal until the mixture was strong enough to fry. And that is how I discovered plantain cornbread.
What you do:
Hands down, this kitchen mistake was one of my better recipes gone wrong 😉