Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large ripe plantains and cut them into 2.5-cm thick slices, then mince 1 small onion and 2 cloves of garlic, and finely chop 100 grams of chouriço along with 2 tablespoons of fresh cilantro.

2. 2

   Heat a large skillet over medium heat and cook the minced 100 grams of chouriço until slightly crispy, then add the minced 1 small onion and 2 cloves of garlic, cooking until softened, about 5 minutes, before removing from heat and setting aside.

3. 3

   Boil the 2 large plantains slices in lightly salted water for about 10-15 minutes until very tender, then drain thoroughly and mash them completely with a fork or potato masher in a large bowl.

4. 4

   In a separate medium bowl, whisk together 150 grams of all-purpose flour, 0.5 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.

5. 5

   Add the cooked chouriço mixture, the flour mixture, 1 lightly beaten large egg, and 0.25 cup of milk to the mashed plantains, mixing well until a thick batter forms, ensuring all ingredients are evenly distributed.

6. 6

   Heat 3 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 175-180°C (350-360°F).

7. 7

   Drop spoonfuls of the plantain batter into the hot oil, frying for 3-4 minutes per side, or until golden brown and cooked through, ensuring not to overcrowd the pot.

8. 8

   Remove the Pataniscas de Banana Pão com Chouriço with a slotted spoon and place them on a paper towel-lined plate to drain excess oil before serving warm.