EMPANADAS DE PLÁTANO RELLENAS DE LECHE SALVADOREÑAS

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream provides a dairy-free option with a rich texture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber, while corn flour is often less expensive.

oil for frying

🥗Healthier: air fryer

💰Cheaper: vegetable oil

Using an air fryer reduces fat content while maintaining crispiness.

powdered sugar for dusting

🥗Healthier: cocoa powder

💰Cheaper: granulated sugar

Cocoa powder adds flavor without added sugar.

Cut 4 ripe plantains into pieces and place them in a pot with water to boil, optionally leaving the skin on.

Add a pinch of salt and boil until the plantains are well cooked.

In a separate pot, heat 2 cups of milk with a stick of cinnamon and a pinch of salt until it begins to boil.

In another bowl, mix 1/2 cup of cornstarch with a little milk until smooth, ensuring there are no lumps.

Once the milk is boiling, add the cornstarch mixture while stirring to prevent sticking, cooking until it thickens.

Remove the plantains from the pot, peel them, and mash them with a fork or masher while still warm.

Take a portion of the plantain mash, fill it with the milk mixture, and shape it into empanadas.

Fry the empanadas in sufficient oil until golden brown, adjusting the frying time to your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens