Cheesy plantain balls
A deliciously fast and comforting ramen!
This 3-ingredient plantain balls recipe is an easy gluten-free, vegetarian starter made with just a handful of simple ingredients. Crispy on the outside and soft and cheesy on the inside, these plantain balls come together quickly and are full of flavour despite the minimal prep.
Perfect for busy weeknights, meal prep, or entertaining, this recipe proves that you don’t need a long ingredient list to make something comforting and delicious. Serve as a snack, appetiser, or party bite with your favourite dipping sauce.
🍽️ 3 portions
Ingredients
2 plantains
200g shredded mozarella
1 1/2 tbsp cornstarch
Seasoning: 1 tsp salt, 1 tsp powdered garlic
Method
Peel the green plantains by cutting off both ends, then gently slicing down the length of the plantain with the tip of your knife. Make a few shallow cuts along the ridges, then peel off the skin.
Cut the peeled plantains in half, then shred them using the shredding side of a grater into a bowl. Add your seasoning and mix well.
Lay a square piece of cling film on the kitchen counter and arrange a handful of the shredded plantain on top, shaping it into a circle. Cover with another piece of cling film and firmly press with a flat plate or board to flatten the plantain. Add a handful of shredded mozzarella in the centre, then fold the cling film over the cheese so it is completely covered and shape into a ball.
Transfer the plantain balls to the freezer for at least 45 minutes, or until firm.
When ready to cook, fill a frying pan with olive or sunflower oil to a depth of about 2.5 cm and heat over medium-high heat. Add the balls and fry for 3–4 minutes on each side, until golden brown. Remove from the oil and transfer to kitchen paper to drain off any excess oil.
If needed, keep the cooked plantain balls warm in the oven at 160°C while you fry the remaining batches.
FAQS and Tips
Make sure to use green plantain as ripe yellow plantain is too mushy and will loose its shape
The plantain tastes raw after cooking. Make sure that you have firmly pressed the plantain before making the ball to make a thin layer. Also cook them for longer on each side, don’t have the heat too high as these can over brown the plantain too fast without allowing it to cook thoroughly
