How to Make Twice Fried Stuffed Mofongo Balls

pork cracklings

🥗Healthier: tofu

💰Cheaper: chicken skin

Tofu offers a plant-based option, while chicken skin is a less expensive alternative.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

Peel and chop green plantains into chunks.

Boil plantains in salted water until tender, about 15-20 minutes.

Drain plantains and let cool slightly.

In a large bowl, mash plantains with garlic and pork cracklings until smooth.

Add chicken broth to the mixture and combine well.

Form the plantain mixture into balls, about the size of a golf ball.

Make an indentation in each ball and stuff with carne molida or shrimp.

Seal the balls tightly to enclose the filling completely.

Heat vegetable oil in a deep fryer to 350°F (175°C).

Fry the stuffed mofongo balls in batches until golden brown, about 3-4 minutes.

Remove the balls and drain on paper towels.

For a second fry, return the balls to the hot oil for another 2-3 minutes until extra crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens