Bolitas de Platano (Little Plantain Balls)
Everyone loves these sweet and salty savory treats. They’re great for a party!
Yield: about 25 small plantain balls
- 6 large ripe plantains (unpeeled & cut in 3” chunks)
- 1 quart water
- 1 recipe Picadillo
- 1 cup bread crumbs*
- vegetable oil for frying
- In a large cook pot, bring the water to a boil over medium-high heat.
- Add the plantains and cook for 30 minutes or until plantains are soft.
- Remove from the heat, drain, peel and thoroughly mash the plantains until mixture is smooth and there are no lumps. Set aside and allow to cool to room temperature.
- Using a small scoop or tablespoon, scoop up a small amount of the mashed plantain mixture and shape it into a 2” round ball by rolling it between your palms.
- Hold the plantain ball in one hand, then with the index finger of your other hand poke a hole in the ball and make a cave or pocket in the ball for the filling.
- Place a small amount (1 teaspoon or less) of the picadillo into the cavity created, then repair the plantain ball by sealing up the hole and re-rounding the ball in your palms.
- Repeat steps 4 through 6 until all balls are complete.
- Pour the breadcrumbs into a shallow pan, and roll the plantain balls into the bread crumbs until they are evenly coated.
- In a deep fryer or in a large heavy skillet over medium-high heat, heat 2 to 3 inches of oil to 350° or until a plantain ball sizzles when it hits the oil.
- Drop the plantain balls into the hot oil, a few at a time (6-8) and cook until they are golden brown (3 - 4 minutes).
- Carefully remove the plantain balls from the oil and drain on paper toweling.
- Serve immediately or spread them on a cookie sheet and keep them warm in a 200° oven until ready to serve.
* I really like the new panko-style breadcrumbs for my bolitas de platano. While not traditional, they are crispier, do not burn as easily and fry up more beautifully than old-fashioned breadcrumbs.