Mozzarella-Stuffed Plantain Nuggets (Print View)

Sweet plantain nuggets with melty mozzarella and a crisp golden crust for a delicious tropical snack.

# Components:

→ Plantain Base

01 - 2 large ripe plantains (yellow with black spots)
02 - 1 tablespoon unsalted butter
03 - 1/4 teaspoon salt

→ Mozzarella Core

04 - 4 ounces mozzarella cheese, cut into 16 small cubes

→ Coatings

05 - 1/2 cup all-purpose flour
06 - 2 large eggs, beaten
07 - 1 cup panko breadcrumbs

→ Frying Medium

08 - Vegetable oil, for deep frying

# Preparation Steps:

01 - Peel and uniformly slice the ripe plantains into bite-sized segments. Submerge in salted water and boil for 10 to 12 minutes, or until tender. Thoroughly drain all excess water.
02 - Using a potato masher or fork, thoroughly mash the cooked plantains with the unsalted butter and salt until a smooth consistency is achieved. Allow the mixture to cool slightly.
03 - Take approximately 1 tablespoon of the plantain mash and flatten it in your palm. Center one mozzarella cube within the plantain and carefully enclose the cheese, forming a cohesive nugget or ball shape. Repeat this process for all remaining mozzarella cubes and plantain mixture.
04 - Working with each plantain nugget individually, first lightly roll it in all-purpose flour, ensuring an even coating. Next, dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs.
05 - Heat vegetable oil in a deep pan or deep fryer to 340°F (170°C). Carefully fry the breaded nuggets in batches to avoid overcrowding, for 2 to 3 minutes per batch, turning occasionally until they achieve a uniform golden-brown hue and become crisp.
06 - Remove the fried nuggets from the oil using a slotted spoon and drain them on paper towels to remove excess grease. Allow them to cool slightly before serving.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Perfect balance of sweet plantains and gooey cheese
  • Crispy exterior with a soft interior creates wonderful texture contrast
  • Great make-ahead option for parties
  • Adaptable with different cheeses and dipping sauces
02 -
  • These nuggets are best served immediately while the cheese is still stretchy and warm
  • Can be made ahead and reheated in a 350°F oven for 510 minutes
  • Perfect for both adults and children as a crowd pleasing appetizer
  • Versatile recipe that can be adapted with different cheeses and seasonings
03 -
  • For the crispiest exterior, make sure your oil is properly heated to 340350°F before frying. Too cool and the nuggets will absorb oil and become greasy. Too hot and they'll brown before the cheese melts.
  • When working with the plantain mixture, slightly wet hands will prevent sticking and make forming the nuggets much easier.
  • If you notice cheese starting to leak during frying, reduce the heat slightly and work in smaller batches to maintain oil temperature.

Return