Marranitas
Fried Plantain and Chicharrón Balls
Savory and addictive fried balls made from mashed green plantains and crispy chicharrón (pork cracklings), often seasoned with hogao. A popular street food and appetizer from the Valle del Cauca region.
🧂 Ingredients
- 3 large Green plantains
- 200g Chicharrón (pork cracklings)
- 2 tablespoons Hogao (Colombian tomato and onion sofrito)(Store-bought or homemade. Adds a savory depth.)
- to taste Salt
- enough for deep frying (about 4-6 cups) Vegetable oil or lard(Ensure enough oil to fully submerge the marranitas.)
👨🍳 Instructions
- 1
Prepare the plantain mash: Peel the green plantains and cut them into 2-inch chunks. Place them in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for about 20-25 minutes, or until the plantains are very tender when pierced with a fork. Drain the plantains thoroughly.
⏱️ 25 minutes - 2
Mash the plantains: While the plantains are still hot, mash them in a bowl using a potato masher or a fork until smooth. You can also use a food mill for a finer texture. Allow the mashed plantain to cool slightly for about 5-10 minutes.
⏱️ 10 minutes - 3
Combine ingredients: Add the crumbled chicharrón and hogao to the slightly cooled mashed plantains. Mix well with your hands until all ingredients are evenly distributed. Taste the mixture and add salt if needed, keeping in mind that chicharrón is often salty.
⏱️ 5 minutes - 4
Form the marranitas: Lightly grease your hands with a little oil to prevent sticking. Take about 2 tablespoons of the mixture and roll it into a compact ball, about 1.5 inches in diameter. Repeat with the remaining mixture. You should have about 12 marranitas.
⏱️ 10 minutes - 5
Heat the oil: Pour the vegetable oil or lard into a deep pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). If you don't have a thermometer, a small piece of the plantain mixture should sizzle vigorously and float to the surface immediately when dropped into the oil.
⏱️ 5 minutes - 6
Fry the marranitas: Carefully lower 3-4 marranitas at a time into the hot oil, being careful not to overcrowd the pot. Fry for about 4-6 minutes, turning them occasionally with a slotted spoon, until they are deep golden brown and crispy on all sides. The chicharrón inside should be heated through and slightly crisped.
⏱️ 10 minutes - 7
Drain and serve: Remove the fried marranitas from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot as an appetizer or snack.
⏱️ 1 minute
💡 Pro Tips
- ✓For extra crispy marranitas, ensure the plantains are well-drained before mashing.
- ✓The chicharrón should be finely crumbled to integrate well into the dough.
- ✓Do not overcrowd the frying pot, as this will lower the oil temperature and result in greasy marranitas.
- ✓Serve with aji (Colombian hot sauce) or a side of hogao for dipping.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped cilantro or scallions to the plantain mixture for added flavor.
- Incorporate a small amount of grated cheese (like costeño cheese) for a cheesy twist.
- For a sweeter version, use ripe plantains instead of green ones, though the texture will be softer.