A scrumptious dish of fried ripe plantain rolls stuffed with minced meat, piononos de plátano maduro are perfect to serve as a snack.
This is one of those names that prove just how diverse the meaning of words can be throughout the Spanish-speaking world. If you ask a random person what a pionono is, the answers may differ.
In Spain, pionono is a small cake, a traditional concoction of a town near Granada. In many Latin American countries, especially in South America, piononos are small cake rolls with jam or marmalade inside. In those same countries, piononos salados (savory) are tiny rolls made with bread and stuffed with ham, cheese, or a variety of fillings.
In the Dominican Republic and Puerto Rico piononos are savory rolls made with slices of ripe plantains.
About our recipe
If you're interested in a non-fried pionono option, we also have it
[Recipe + Video] Piononos de Plátanos Maduros (Ripe Plantain Rolls)
- 1 cup oil for frying
- 2 very ripe plantains, sliced thinly lengthwise
- 1½ cup minced beef stuffing
- 2 eggs
- ½ teaspoon salt
- ⅓ teaspoon pepper
- 1 tablespoon chopped cilantro or parsley for garnish
- Frying plantains: Heat oil over medium-high heat in a frying pan. Fry plantains until light golden brown.Remove and rest on a paper towel to remove excess oil.
- Rolling: Make rolls leaving a 2.5 cm [1 inch] gap with the slices and fill with the stuffing, pressing the filling to even out. Pierce with a toothpick to prevent it from unrolling.Repeat with remaining slices.
- Beating eggs: Add salt and pepper to the eggs and whisk.
- Frying: Heat two tablespoons of oil in a frying pan over medium heat.Dip a roll in egg and place in the pan. With a spoon, pour a little of the egg in the center. After two minutes, flip to cook the other side for another two minutes.Repeat with all the rolls.
- Serving: Serve alone or with a dip as picadera (appetizer).