Welcome to my latest obsession: ripe plantains and finger food. Of all my obsessions this is probably the least insane one. I am sure you agree.
Please say you do and I’ll share with you the recipe for this incredible ripe plantain appetizer.
The greatest thing about cooking is that it satisfies my mad scientist tendencies without having to harness the power of lightning or going through the trouble of trying to conquer the world.
I am too lazy to try to conquer the world, or worse, keeping hold of it once I conquer it. Too much work, I say.
So, I had some ripe plantains left from when I made piononos, and decided to see what I could do with them. Something easy, something relatively healthy (read: “no deep-frying”) and something I could eat while walking around. Because being obsessed by many things (including ripe plantains and finger food) means no time to sit and eat.
This was a pretty good result for my experiment. At least nobody was hurt. Trust me, I consider that a victory in itself.
Aunt Clara
Crusty on the outside, sweet inside and oozing with melted cheese. The recipe for these little ripe plantain balls is so simple, you'll surely love it and add this one to your usual party food repertoire.
Ingredients
- 2 ripe plantains
- 1 cup fresh mozzarella, diced
- 1/2 cup ground Parmesan or Pecorino
- 1/3 cup soft butter
- Salt
Instructions
- Peel the plantains.
- Cut them into quarters.
- Boil until soft adding 1 teaspoon of salt to the water.
- Remove from the water and mash until there are no lumps.
- Cool to room temperature.
- Make small balls (about a teaspoon of mashed plantains).
- Make a hollow in the ball and put a mozzarella cube in it. Resist eating the mozzarella now.
- Form a ball around it. Repeat until you finish with all the mashed plantains.
- Brush some butter on the balls.
- Cover with Parmesan or Pecorino, making as thick a layer as you can.
- Bake until they are golden brown outside.
- Serve hot.
Notes
How many balls you get depend on the size of the plantains you use. Use plantains that are ripe but firm (no black spots).
Make sure to use hard (dry) mozzarella, the fresh type will break the balls in the baking.
You can prepare them beforehand and leave the baking for a few minutes before serving.
Aunt Clara's Kitchen is a collection of traditional Dominican and Dominican-inspired recipes, home ideas, crafts, and the chronicles of Aunt Clara and Aunt Ilana's adventures.
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{ 24 comments… read them below or add one }
you are genius! trying this soon.
Genius? Tell that to my Calculus professor!
Wow. I will have to fry mine, since I don't have an oven. Somehow I think they will still taste ok
I can't wait to make this! no frying I like that!
I would love to know how you liked them when you make them.
Se parece delicioso! No puedo esperar a probarlos!
Gracias Títí!
Creo que voy a soñar con esto esta noche. Delicioso!
Ah, Yadsia, it shows you're Puertorican. You are the second most-obsessed about ripe plantain people in the world.
Sounds like a keeper!!! Thanks so much for this website…
Hi!, I am a BIG fan of your website I wanted to know if you can prepare the balls a night before…and bake them the following day…
Yes, you can.
Thank so much…i made these for thanksgiving and everyone LOVED them!
I will make this
Hola Clara!
I just discovered your site and I'm already a fan. I plan to do this recipe (bolitas de platano maduro), as we have a "dominican dinner" para celebrar los 168 anios de nuestra independencia maniana sabado.
One quick question, a cuantos grados pongo el horno?
Te agradeceria si me confirmas cuanto mas puedas, ya q maniana me toca hacer esta receta
Mil gracias de antemano! and keep posting good stuff! de verdad que esta super bien realizado, ni hablar de las fotos… wao!
Thanks for your kind words, Lila, I hope the meal turns out well. If you look closely
the oven temp setting is stated in the recipe instructions: 230 C or 450 F.
no puedo negar que soy dominicana…. gracias Iliana! y perdon pero crei haber "leido"…. es parte de nuestro "charm" supongo
This looks delish. I am going to do these tomorrow for my bookclub meeting. We read "In the time of the Butterflies" about 3 Dominican sisters killed by Trujillo….very good book. Anyway thought I'd make some Dominican finger foods…
That looks great! Unfortunately I don't have an oven at the moment. Although not beeing so healthy anymore frying them wouldnt harm them, would it?
I wish I could tell you, but I have never fried them. The cheese crust won't survive though.
how many does it make???
Please read the recipe.
I tried this recipe, but it didn’t come out well for me. How long did you boil the plantains for? I boiled the for about 30 mins, but when molding them into balls, they didn’t seem tender enough. Any advice?
Are you sure they were ripe? In any case, I have yet to find any plantains, ripe or otherwise that would take 30 minutes to cook.
Tia Clara you’re the best!! This recipe looks so easy & delicious. I am definitely making it this weekend. Thanks again for all your help in the kitchen