These Buñuelos de Plátano Maduro are irresistibly tasty and versatile — serve them as an appetizer, side, snack or even dessert. If you prefer a savory version, simply omit the guava paste.
Ripe Plantain Balls (Buñuelos de Plátano Maduro)
Erica Dinho
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Course Appetizer
Cuisine Colombian
Servings 15 servings
Calories 55 kcal
Ingredients
- 3 large very ripe plantains
- ½ cup mozzarella cheese diced
- ⅓ cup guava paste diced
- Vegetable oil for frying
- Sugar for garnish (optional)
Instructions
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Cut each plantain in half, leaving the peel on.
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Place the plantain halves in a medium pot and cover with water. Simmer over medium heat for 8–10 minutes, until tender.
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Remove from the water, let cool slightly, then peel. Mash the plantains with a fork or potato masher until smooth.
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Divide the mash into about 15 portions (roughly 1½ to 2 tablespoons each). Flatten each portion in your hand and place a small piece of guava paste and a cube of mozzarella in the center.
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Form the mash back into a ball, sealing the filling inside. Heat oil in a heavy pot over medium-high heat and fry the balls 3–4 minutes, turning once, until golden brown.
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Use a slotted spoon to transfer the buñuelos to a paper-towel-lined plate to drain. Serve hot; sprinkle with sugar if you like a sweet finish.
Nutrition
Calories: 55kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 25mgPotassium: 181mgFiber: 1gSugar: 5gVitamin A: 429IUVitamin C: 7mgCalcium: 20mgIron: 1mg
Keyword plantain recipes
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