This recipe represents most of all the Hispanics. We’re always using green and sweet plantains for anything. Side dish, an appetizer, or even as a dessert! I bring you an appetizer well-known most of all in Ecuador. You must use the yellow sweet plantains…Yes the ugly-looking ones like this
Don’t be afraid! I know it looks as if they’re expired or something but no, the flesh is used for many dishes. Of course it must be cooked in some way like baked, poached/boiled, or fried.
Prepare for a messy job here. The mixture is very sticky so you’ll need to flour your hands……a lot.
Makes about 25-30 balls.
- 2 Sweet Plantains (yellow with black spots on it), Don’t Peel
- 1 Egg, Beaten
- 1/4 Cup Mozzarella Cheese, Grated
- 2 Tbsp All-Purpose Flour, (and extra for coating hands)
- 2 Tbsp Unsalted Butter, At Room Temp.
- 1 Tsp Salt
- Oil for Frying, (I used Canola Oil)
Cook plantains in boiling water for about 20-25 minutes or until it starts opening. After, remove from water and let cool for 5 minutes. Peel then add it in a bowl and start mashing it to a smooth constituency.
Start heating your oil at this time. Add all ingredients (instead of the cooking oil) in a bowl and mix well. Then, coat hands with flour and start forming little balls with the mixture.
Fry the balls until golden-ish brown and drain on a paper-lined plate. Serve immediately with Aji.
- Chiquita Plantain Bananas: Nutrition Info, Eating & Cooking Plantains (chiquitabananas.com)
- Recipe: Plátanos Dulces (Sweet/Caramelized Plantains) (venezuelancooking.wordpress.com)