Cheese-Filled Green Plantains

Recipe View 45 mins Boil the Plantains: Place the unpeeled plantains in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the plantains are tender and the skins have cracked (approximately 45 minutes). Drain the plantains and set aside to cool until they are comfortable to handle.

Recipe View 5 mins Heat the Oil: While the plantains are cooling, heat the vegetable oil in a deep-fryer or a large, heavy-bottomed saucepan to 375 degrees F (190 degrees C). Use a thermometer to ensure accurate temperature control. (Prep time: 5 minutes)

Recipe View 10 mins Prepare the Plantain Dough: Once the plantains are cool enough to handle, peel them carefully. In a bowl, mash the plantain flesh with the salt and black pepper until smooth, ensuring no lumps remain. The mixture should resemble a slightly sticky dough. (Prep time: 10 minutes)

Recipe View 20 mins Assemble the Cheese-Filled Balls: Take approximately 3 tablespoons of the mashed plantain and flatten it slightly in the palm of your hand. Place a cube of queso fresco in the center. Gently mold the plantain around the cheese, forming a smooth ball, ensuring the cheese is completely enclosed. Repeat with the remaining plantain and cheese. (Prep time: 20 minutes)

Recipe View 5 mins Fry to Golden Perfection: Carefully lower the plantain balls into the hot oil in batches, being careful not to overcrowd the pan. Fry until they are golden brown and float to the surface, about 5 minutes per batch. Turn the balls occasionally during frying to ensure even browning.

Recipe View 5 mins Drain and Serve: Remove the fried plantain balls from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Allow them to cool slightly before serving. Serve warm with your favorite dipping sauce, such as sour cream or ketchup, or a spicy aioli.