Preparation and Cooking

• Heat about ½ quart oil for frying. You can use vegetable oil or peanut oil.
• Use a food processor to grind the mildly green/yellow plantains (or the green ones if using it). Add salt to season the plantain. Grind until finely chopped.
• If using the really ripe plantains, use a fork or potato masher to mash the plantains. Season with salt.
• If using the mildly green/yellow plantains, scoop the desired size in your hand (grease your hand first with oil so that the plantains do not stick to your hand). Press down to flatten the plantain, apply the filling (if desired). Shape into a ball and deep fry until well done.
• I recommend testing out 1 of the plantain balls to determine if it is cooked or not. Mine took about 6-8 minutes to fully cook as they were small.
• If using the yellow / ripe plantains, use a cookie scoop to transfer the plantains (balls) to the oil. Test out 1 ball to determine if it is cooked.
• The ripe plantains will be too soft/mushy to apply filling to it.
• Remove the cooked plantains from the oil, set aside in a paper toweled plate. Repeat the steps above until the entire batch is fully cooked.
• Serve as an appetizer or snack. Enjoy.