Rellenitos de plátano
Local name: Rellenitos de plátano
Guatemalan fritters of mashed ripe plantain filled with sweetened black bean paste, fried and rolled in sugar.
Photo: David Amsler · CC BY 2.0
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 6
- Difficulty
- Medium
Method
- Boil the plantains whole in their skins for 20 minutes, then peel and mash the flesh smooth.
- Work the salt into the mash and let it cool until it handles without sticking.
- Blend the black beans to a purée. Cook them in the oil with the brown sugar and cinnamon stick for 8 minutes.
- Keep going until the paste pulls away from the pan. Lift out the cinnamon and let it cool.
- Shape 12 balls of plantain mash, hollow each one, spoon in the bean paste and seal into an oval.
- Fry the rellenitos at 170 °C for 3 minutes, turning them halfway.
- Drain on kitchen paper and roll in caster sugar while they are still hot.
Sweet black beans surprise people on the first bite, but sugar and cinnamon turn their earthy flavour into something close to Asian red bean paste. The paste has to be stiff, or it escapes into the oil.
