They are ripening but I dont want to fry them tonight. I figure if I get them prepared then maybe I'll fry them tomorrow or the next day. it will feel less time consuming when I do cook them because they will be ready. will the salt water cook them or turn them too mush if I leave them in the salty water too long? OR is this a new hack that I could start doing? could I leave them for a week?

I’ve been working on getting the ratios of herbs and spices right and I finally nailed ! 👌👌👌

My workplace is having a potluck for Hispanic Heritage Month, and I decided to try my hand at making tostones/patacones. My concern is whether they will be okay to eat the day after being made, or if I'm better off trying something else? I will not be able to do the 2nd fry the morning of, unfortunately. I was thinking of making a tres leches cake, but someone else already claimed it and I wanted to contribute some variety lol.

This is the recipe I was planning to follow, if anybody had suggestions how to keep them crispy/a better recipe to follow. https://hostthetoast.com/tostones-fried-green-plantains/

Thanks for any help!