Croquetas de Plátano Rellenos:
Filled Plantain Croquettes
Makes about 16 croquettes
4 ripe plantains
4 T. flour
Salt to taste
1 c. refried black beans or queso fresco
Corn oil for frying
Crema for garnish, if desired
Leaving the skin on the plantains, cut them in half and boil them in water until soft. Drain, allow to cool, and peel. Mash the plantains until smooth, add the flour and salt, and mix well to form a dough.
Using wet hands, form the plantain dough into 2-inch diameter balls. Make an indentation in each and fill with the refried beans or cheese. Close the opening by pressing some of the dough over it. Pat the dough balls to flatten them into thick patties. Fry in hot oil, turning once, until golden brown on both sides. Drain on paper towels. Drizzle crema on the croquettes, if desired.
Recipe courtesy of Karen Hursh Graber
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