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Rellenitos de Plátano Frito
Sweet plantain fritters filled with a rich, spiced black bean paste, then fried to a golden crisp. These delightful pastries are a popular Guatemalan dessert or snack, often enjoyed with a sprinkle of sugar.
ð§ ææ
- 4 large Ripe plantains(very ripe, with black spots)
- 1 cup Cooked black beans(mashed until smooth)
- 0.25 cup Brown sugar(packed)
- 1 teaspoon Cinnamon
- 0.25 teaspoon Nutmeg(freshly grated)
- 4 cups Vegetable oil(for frying)
- Granulated sugar(for dusting (optional))
ðšâð³ äœãæ¹
- 1
Peel the ripe plantains and mash them in a bowl until a smooth paste forms. If the mixture is too sticky, you can add a tablespoon of flour.
- 2
In a separate bowl, combine the mashed black beans, brown sugar, cinnamon, and nutmeg. Mix well to create the filling.
- 3
Take a portion of the plantain mash and flatten it in your palm. Place about a teaspoon of the bean filling in the center. Carefully shape the plantain mash around the filling to form a ball or oval shape, ensuring the filling is completely enclosed.
- 4
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 350°F (175°C).
- 5
Carefully fry the rellenitos in batches, without overcrowding the pot, for about 3-4 minutes per side, or until golden brown and crisp. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain.
- 6
Optional: Dust the warm rellenitos with granulated sugar before serving.
ð¡ ããã®ã³ã
- âUse very ripe plantains for the best sweetness and texture.
- âEnsure the bean filling is smooth to avoid tearing the plantain dough.
- âDo not overcrowd the frying pot, as this will lower the oil temperature and result in greasy rellenitos.
- âThe rellenitos are best served warm, shortly after frying.
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- Add a pinch of ground cloves to the bean filling for extra spice.
- Serve with a drizzle of condensed milk or a dollop of whipped cream.
- For a savory version, omit the sugar in the filling and add a pinch of salt.