Cheese and Ripe Plantain Balls [Video+Recipe] Bolitas de Plátano Maduro

Bolitas de plátano maduro (plantain balls with cheese).

Cheese and Ripe Plantain Balls [Video+Recipe] Bolitas de Plátano Maduro

Learn how to make the best bolitas de plátano maduro, tasty ripe plantain balls, covered in crispy cheese and oozing with a melted cheese center. As a bonus point, they are made in the oven or air fryer.

Course Appetizer, Party

Cuisine Caribbean, Dominican

Keyword como hacer bolitas de platano, plantain with cheese, stuffed sweet plantain

Prep Time 25

Cook Time 15

Total Time 40

Servings servings (18 balls ttl)

Calories 292kcal

Author Clara Gonzalez

Ingredients

3 plantain (ripe, yellow) (see notes)
2 tablespoon vegetable oil for greasing hands
1 cup hard mozzarella diced [0.34 kg]
½ cup ground Parmesan or Pecorino
2 tablespoons salted butter (salted) at room temperature, to grease tray

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.

Video

Notes

Use plantains that are ripe but firm.

How many balls you get depend on the size of the plantains you use.

Make sure to use hard (dry) mozzarella, the fresh type in brine will break the balls in the baking.

You can prepare them beforehand and keep frozen, bake them just before serving

I didn't find it necessary to add salt, as the parmesan is already salty.

Nutrition