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fried plantain balls on a plate

Venezuelan Plantain Balls Recipe

Sweet, savoury, gluten free and delicious! These balls are a great alternative to potato croquettes and a great way of using left-overs. Plus they only use 1 ingredient, plantain.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 large balls
Author Morella from Mi Terruno Food

Ingredients

  • FOR THE BALLS
  • 2 medium ripe plantains
  • FOR THE FILLING
  • I used left-overs of my black bean soup Feta, Cheddar, Mozzarella or any other easy melt cheese, left-overs of minced meat and some cheese

Instructions

  1. Cut each plantain in half and place them in a pot with boiling water (no added salt to the water)
  2. Leave to cook for 15 minutes, or until the plantains are very soft
  3. Remove the plantains from the water and leave to cool down without removing the skins.
  4. Once they are cool remove the skins and place the flesh in a bowl.
  5. Once all the halves have been peeled rice them with a potato ricer as to create a plantain mash.
  6. If you feel the mash is very "mushy" you can add a couple of tbsp of flour to stiffen the mash a bit.
  7. Start to make each ball making a deep indentation in middle for the filling.
  8. I made my balls mixing the black beans, meat and cheese, putting 2 types of filling on each balls. But you can also make them with just one filling.
  9. Once all the balls are made, pass them through beaten egg and breadcrumbs
  10. Fry the balls in enough oil until they are golden brown
  11. Serve immediately

Recipe Video