Cheese and Ripe Plantain Balls [Recipe + Video] Bolitas de Plátano Maduro
User Reviews
5
Cheese and Ripe Plantain Balls [Recipe + Video] Bolitas de Plátano Maduro
Description
The recipe starts by cooking ripe plantains in the microwave until tender, then peeling and mashing them smooth after removing the fibrous core. The mash is shaped into small balls with a piece of diced hard mozzarella tucked inside each. The balls are then coated generously with grated Parmesan or Pecorino cheese and arranged on a greased tray to freeze solid. Freezing helps the balls firm up and hold their shape during baking.
Once frozen, the balls bake at 400 ºF (200 ºC) until their Parmesan coating turns golden brown. The exterior becomes crisp while the interior remains creamy and cheesy, offering a pleasant textural contrast. The use of hard mozzarella prevents the balls from breaking apart as fresh mozzarella might.
These plantain balls serve warm and can be prepared in advance and frozen for convenience. They make an interesting side or snack, blending the sweetness of ripe plantains with savory cheesy notes. Using plantains that are ripe but still firm helps maintain structure and flavor balance. No additional salt is typically needed due to the Parmesan seasoning.
Ingredients
- 3 plantain (ripe, yellow) (see notes)
- 2 tablespoon vegetable oil for greasing hands
- 1 cup mozzarella cheese diced [0.34 kg, hard
- ½ cup grated Parmesan cheese or Pecorino; ground
- 2 tablespoons butter salted) at room temperature, to grease tray, salted
Instructions
1. Cooking plantains
- Cook in the microwave unpeeled for 4 minutes. Remove the peel (careful not to burn yourself). Remove the center of the plantain (looks like a nerve) and mash until there are no lumps. Cool to room temperature.
2. Making balls
- Grease your hands with the oil. Make small balls (about a tablespoon of plantain puree). Poke a hollow in the ball and put a piece of mozzarella in it. Form a ball around it. Repeat until you finish with all the mashed plantains. Resist eating them now.
3. Covering with Parmesan
- Cover with Parmesan or Pecorino, making as thick a layer as you can. Place the balls on a greased tray and freeze hard (about 4 hours).
4. Baking
- Bake in preheated oven to 400 ºF [200 ºC] for 15 mins, or until they are golden brown outside and remove from the oven.
5. Serving
- Serve warm.
Notes
- Select ripe but firm plantains to avoid overly soft texture.
- Use hard (dry) mozzarella, as fresh mozzarella in brine can cause balls to break during baking.
- The number of balls depends on plantain size; about a tablespoon of mash per ball.
- Prepare in advance and freeze the balls, baking them just before serving.
- Salting is unnecessary because Parmesan adds sufficient saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (18 balls ttl)
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 2balls | |
| Calories | 292kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 49mg | 16% |
| Sodium | 726mg | 30% |
| Potassium | 471mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 1520IU | 30% |
| Vitamin C | 16.5mg | 18% |
| Calcium | 192mg | 19% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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