Save This mozzarella-stuffed plantain nugget recipe transforms humble plantains into an irresistible appetizer that perfectly balances sweet and savory flavors. The crispy exterior gives way to creamy plantain and gooey cheese that stretches with every bite, creating a truly addictive snack that disappears within minutes at any gathering.
I first created these nuggets for a fusion dinner party where I wanted to combine my Caribbean heritage with my love for Italian cheese. The moment my guests bit into these golden nuggets and the cheese pulled into those perfect stretchy strands, I knew I had a winner that would become a staple in my entertaining repertoire.
Ingredients
- Ripe plantains with black spots: ensures natural sweetness and proper texture for mashing
- Unsalted butter: adds richness while allowing you to control salt levels
- Low moisture mozzarella cheese: provides that classic stretchy pull when melted for best results
- Panko breadcrumbs: create an extra crispy exterior that regular breadcrumbs cannot match
- All purpose flour: helps the egg wash adhere properly to form the perfect crust
- Large eggs: bind everything together and help create that golden exterior
- Vegetable oil with high smoke point: ensures proper frying temperature without burning
Instructions
- Prepare the plantains:
- Peel your ripe plantains and cut them into 2inch chunks. Place in a pot of lightly salted water and bring to a boil. Cook for 1012 minutes until they can be easily pierced with a fork but not falling apart. Properly cooked plantains will mash easily but still hold some structure.
- Create the plantain mash:
- Drain the plantains thoroughly and transfer to a mixing bowl. Add the butter and salt while the plantains are still hot so the butter melts completely. Mash until smooth but still slightly chunky for texture. Allow to cool for about 10 minutes until comfortable to handle but still warm enough to be pliable.
- Shape and stuff the nuggets:
- Scoop approximately 1 tablespoon of plantain mixture and flatten it in your palm to about 1/4 inch thickness. Place a mozzarella cube in the center and carefully fold the plantain around it, sealing completely. Roll between your palms to form a ball or slightly flattened nugget shape. The key is ensuring no cheese is exposed to prevent leaking during frying.
- Create the breading station:
- Set up three shallow dishes. Place flour in the first dish, beaten eggs in the second, and panko breadcrumbs in the third. Season the flour with a pinch of salt for extra flavor. This threestep breading process ensures a perfectly sealed nugget that will not leak during frying.
- Bread the nuggets:
- Roll each plantain ball first in flour, shaking off excess. Then dip completely in beaten egg, allowing excess to drip off. Finally, coat thoroughly in panko, pressing gently to adhere. Place on a plate and repeat with remaining nuggets. For extra crispiness, you can double bread by repeating the egg and breadcrumb steps.
Save The first time I made these nuggets was for my sister's birthday party. As a plantain lover who married into an Italian family, she declared these the perfect marriage of both culinary traditions. Now they're requested at every family gathering, and I always make extra because they disappear so quickly.
Perfect Plantain Selection
Choosing the right plantains is crucial for this recipe. You want them yellow with plenty of black spots, indicating ripeness and natural sweetness. Green plantains are too starchy and firm, while completely black plantains might be too soft to form properly. The ideal plantain will feel slightly soft when gently squeezed but still maintain its structural integrity. If your plantains aren't ripe enough, place them in a paper bag with an apple for 12 days to speed up ripening.
Dipping Sauce Variations
These nuggets are incredibly versatile when it comes to dipping options. For a Caribbean twist, mix mayonnaise with lime juice, minced garlic, and chopped cilantro. If you prefer something with a kick, combine sour cream with chipotle peppers in adobo sauce. Traditional marinara works beautifully for an Italian flair, or try a garlic aioli with a touch of honey for a sweet and savory combination. My personal favorite is a simple guacamole that complements the sweetness of the plantains perfectly.
Baked Alternative
While deep frying gives these nuggets their ultimate crispy exterior, you can create a healthier baked version. After breading, place nuggets on a parchment-lined baking sheet and spray generously with cooking oil. Bake at 425°F for 1520 minutes, turning halfway through, until golden brown and heated through. The cheese may not be quite as gooey, but they'll still be delicious with significantly less oil. This method is particularly good for making larger batches for parties.
Make-Ahead Tips
These plantain nuggets can be prepared in advance to make entertaining easier. Form and bread the nuggets, then place them on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours. Transfer to a freezer bag and store for up to 1 month. When ready to serve, fry directly from frozen, adding an extra minute to the cooking time. This makes them perfect for lastminute entertaining or quick afterschool snacks that feel special.
Save Properly heating the oil and keeping your hands slightly damp are the keys to success for achieving perfectly formed and crispy nuggets. Keep an eye on the cheese to prevent leaks and ensure a delightful, gooey center with every bite.
Recipe FAQ Section
- → How can I keep the mozzarella from leaking during frying?
Ensure the plantain mixture fully covers the cheese and seal edges well. A tight seal helps contain the cheese as it melts.
- → Can I bake instead of fry these nuggets?
Yes, arrange coated nuggets on a baking sheet and bake at 400°F (200°C) until golden, flipping halfway for even browning.
- → What dips work well with these nuggets?
Marinara sauce, cilantro-lime dip, and spicy ketchup complement the rich flavors and provide refreshing contrast.
- → How do I make this dish gluten-free?
Use gluten-free all-purpose flour and gluten-free breadcrumbs to create a safe alternative for those avoiding gluten.
- → Can I prepare these nuggets ahead of time?
Shape and bread nuggets in advance, then refrigerate until ready to fry. Fry just before serving for the best texture.