Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 4 large ripe plantains and cut them into 1-inch thick rounds.

2. 2

   Boil the plantain rounds in a pot of water for 15 minutes until they are fork-tender, then drain them thoroughly and mash them with a fork until smooth.

3. 3

   In a large bowl, combine the mashed plantains with 0.5 cup all-purpose flour, 0.5 finely chopped medium onion, 3 minced cloves of garlic, 0.25 cup finely chopped fresh cilantro, 0.25 cup finely chopped fresh parsley, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, 1 teaspoon salt, and 0.5 teaspoon black pepper, mixing until well combined; you may add 0.25 teaspoon cayenne pepper for extra heat.

4. 4

   Form the plantain mixture into approximately 1.5-inch croquettes or small patties using your hands.

5. 5

   Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

6. 6

   Carefully fry the plantain croquettes in batches for 3 to 5 minutes per batch, turning occasionally, until they are golden brown and crispy on all sides.

7. 7

   Remove the fried croquettes from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.