Ingredients for Guatemala Rellenitos De Platano
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How to Make Guatemala Rellenitos De Platano
- Peel and slice 3 large ripe plantains into 1-inch thick rounds.
- Place plantain slices in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until tender. Drain well and mash thoroughly with a fork or potato masher.
- In a small saucepan over low heat, combine 1 cup refried beans, 1 tablespoon sugar, and 1/2 teaspoon salt. Stir until heated through and well combined. Remove from heat.
- To assemble the rellenitos, take approximately 1/4 cup of mashed plantain and form it into a ball.
- Flatten the ball slightly and place about 1 teaspoon of the refried bean mixture in the center.
- Gently shape the plantain around the beans, sealing completely to form an egg-shaped fritter.
- Heat about 2 inches of vegetable oil in a deep fryer or large, heavy-bottomed skillet to 375°F (190°C). Test the oil by dropping in a small piece of plantain – it should sizzle immediately.
- Carefully fry the rellenitos in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve immediately. Enjoy plain, sprinkled with sugar, or topped with a dollop of sour cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
58g
Fat
48g
Carbs
11g
