Golden Recipe

Prepare and mash plantains

Peel the ripe plantains and slice them into chunks. Place in a microwave-safe bowl and microwave on high for 3–4 minutes until very soft, or steam/boil until tender. Let cool slightly, then mash thoroughly with a fork or potato masher until smooth and mostly lump-free (about 1 to 1 1/2 cups mashed).

Combine dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon baking powder until evenly combined.

Make the dough

Beat 1 large egg lightly and stir into the warm mashed plantain along with 2 tablespoons melted butter. Add the dry ingredients to the mashed plantain mixture and mix until a soft, slightly tacky dough forms. If the dough is too sticky, add up to 1–2 tablespoons more flour; if too dry, add 1 teaspoon water at a time. The dough should be pliable and hold its shape.

Prepare cheese filling by combining 2 cups shredded mozzarella and optional 2 tablespoons cream cheese in a small bowl. Mix until evenly distributed. If the cheese is very cold and clumps, let it sit at room temperature for 10 minutes so it will melt evenly when the golden is cooked.

Portion the dough

Divide the plantain dough into 8 equal pieces (about 2 ounces each). Lightly dust a work surface with 1 tablespoon flour to prevent sticking.

Fill and shape

Flatten each dough piece into a 3–4 inch disk with your fingers or a rolling pin (keep a little flour on hands). Place about 2 tablespoons of the cheese mixture in the center of the disk. Gather the edges up and pinch to seal securely, then gently roll between your palms to form an even ball or an oval patty about 1/2 inch thick. Ensure seams are sealed so cheese does not escape when frying.

Egg wash

Beat 1 large egg with 1 tablespoon milk in a shallow bowl. Lightly dredge each filled ball in the small amount of reserved flour if needed, then dip in the egg wash to coat evenly. This helps create a golden crust and seal the seam.

Heat about 1 cup vegetable oil in a large heavy skillet over medium heat to reach about 325–350°F (moderate). You want enough oil to cover the bottom of the pan and come up about 1/4–1/2 inch for shallow frying. Test by dropping a small piece of dough; it should sizzle gently and float.

Fry the filled plantain balls in batches (do not overcrowd). Place 3–4 pieces in the skillet seam-side down and cook 2–3 minutes per side, flipping carefully with a spatula, until deep golden brown and the cheese inside is melted. Adjust heat as needed so they brown without burning (lower to medium-low if they brown too quickly).

Transfer cooked goldens to a paper towel-lined plate to drain. Let rest 1–2 minutes before serving so the cheese settles slightly but still molten.

Serve warm. Optionally dust lightly with powdered sugar for a sweet- savory contrast and garnish with a small sprinkle of chopped cilantro or parsley if desired. Golden are best fresh; reheat gently in a 350°F oven for 5–7 minutes if needed.