Cheesy Platano Maduro Balls (Bolitas de Plátano Maduro) | Crispy Stuffed Plantain Bites
110kcal
Ingredients
- 1 whole Ripe Plantain It's best to use one that's not too overly ripe... You want it to be yellowed with a black stripe or two, but mostly yellow.
- 1 tbsp Pre-cooked corn meal you can substitute with corn starch or flour but in my opinion, for these balls, corn meal is the best way to go
- 2 tbsp Melted butter
- 1/4 cup Shredded mozzarella cheese It's best to use block mozzarella cheese that you shred yourself, the texture when melted is a lot creamier and tasty
- 1/2 cup Cubed mozzarella cheese
- Vegetable oil for frying
Method
- To begin making your Cheesy Platano Maduro Balls, slice your plantain in 4 sections. Do NOT remove the outer peel
- Boil the plantain in it's peel for 12-15 minutes
- In a bowl, remove the peel from the plantain and mash with a fork
- Now you add in your other ingredients. The corn meal, melted butter, and shredded cheese.
- Grab 2-3 tbsp of the fully combined mixture, form into a ball, then slightly flatten/form into a bowl shape to stuff with the cheese. TIP: If your dough cracks when doing this step as shown in the photo, you NEED to add more melted butter or oil. & If your plantain was overripe and your mixture is too wet/sticky slowly add in more corn meal (or cornstarch as a substitute) until the mixture is no longer sticky or wet. It's important to note that the ripeness of your plantain will differ from mine, so follow the tips if adjustments are needed
- Now you can stuff with your mini mozzarella cheese cubes
- Close and form into a smooth ball.
- This recipe makes about 8 balls, but you are free to double the recipe you have more!
- Fry your cheese stuffed platano balls in medium-high oil! Fry until golden brown and crispy!
- Enjoy on it's own as a snack, or serve with your favorite dish as a side/appetizer
- Just look at how creamy and cheesy!
- Enjoy!
Notes
• Boiling the plantain with the peel on helps it stay soft and sweet while preventing it from absorbing too much water.
• Make sure the plantain is very ripe (yellow with black spots). Underripe plantains won’t mash smoothly and will crack when shaping.
• The dough should feel soft, smooth, and slightly warm. If it cracks while forming, add a little more melted butter or a few drops of oil.
• If the dough feels too sticky to handle, sprinkle in a little more cornmeal until workable.
• Seal the cheese completely inside so it doesn’t leak during frying.
• Fry over medium-high heat so the outside gets golden and crispy while the inside stays soft and cheesy.
• Do not overcrowd the pan while frying, or the oil temperature will drop.
• Best served fresh while warm and melty, but leftovers can be reheated in an air fryer to crisp them again.
• Make sure the plantain is very ripe (yellow with black spots). Underripe plantains won’t mash smoothly and will crack when shaping.
• The dough should feel soft, smooth, and slightly warm. If it cracks while forming, add a little more melted butter or a few drops of oil.
• If the dough feels too sticky to handle, sprinkle in a little more cornmeal until workable.
• Seal the cheese completely inside so it doesn’t leak during frying.
• Fry over medium-high heat so the outside gets golden and crispy while the inside stays soft and cheesy.
• Do not overcrowd the pan while frying, or the oil temperature will drop.
• Best served fresh while warm and melty, but leftovers can be reheated in an air fryer to crisp them again.