Sweet Plantain & Cheese Recipe
Make Sweet Plantain & Cheese Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Plantains & Marinade
Cheese Filling
Coating & Garnish
Method
Plantains & Marinade
- 1
Prep and slice plantains
Peel the ripe plantains. To peel: cut off both ends, make a shallow lengthwise slit through the skin and remove peel. Slice each plantain lengthwise into halves (longitudinal) to create 6 long halves from 3 plantains. If plantains are very large, you can cut each half again so pieces are manageable for stuffing.
- 2
Season
Lightly sprinkle both sides of each plantain half with 1 tsp salt and 1/4 tsp black pepper. This balances the sweetness and seasons the inside of the finished fritter.
Cheese Filling
- 3
Prepare cheese
If using a melty cheese block, shred or slice into pieces about 1/4-inch thick and a few inches long to fit inside the plantain halves. If using cream cheese, mix the 2 oz softened cream cheese with the shredded melting cheese until combined. Portion roughly 1.25 oz (about 35 g) of cheese mixture per plantain half.
- 4
Stuff plantains
Place a portion of cheese along the center of each plantain half. Fold the plantain halves over the cheese like a taco, or if the slices are wide, place cheese between two shorter halves and press the edges gently to seal. Aim for a neat package with cheese enclosed; the plantain will not form a perfect seal but should hold the filling during quick handling.
Coating & Frying
- 5
Set up dredging station
Place 1/2 cup flour in a shallow bowl. In a second bowl, beat the single egg until blended. Place 3/4 cup breadcrumbs in a third bowl. Working with one stuffed plantain at a time, dredge it first in flour (lightly coat and shake off excess), then dip in beaten egg, then press into breadcrumbs until evenly coated. For a thicker crust, repeat the egg and breadcrumb steps once more.
- 6
Heat oil
In a heavy skillet or frying pan, pour roughly 1 cup vegetable oil so it comes about 1/4 to 1/2-inch up the side. Heat over medium heat until oil reaches 325–350°F (160–175°C) or until a small breadcrumb sizzles immediately but doesn't burn. If you don't have a thermometer, test with a wooden chopstick: steady small bubbles should form around it.
- 7
Fry plantains
Carefully add coated plantains to the hot oil seam-side up first. Fry 2–3 minutes per side, turning gently with tongs or a slotted spoon, until golden brown and crisp and the cheese inside is melted (internal temperature of cheese should be hot). Do not overcrowd the pan; fry in batches if needed. If the coating browns too quickly before the cheese melts, reduce heat slightly and cover the pan for 30–60 seconds to help the interior warm through, then remove cover to re-crisp.
- 8
Drain and finish
Remove fried plantains to a paper-towel-lined tray to drain excess oil. While still warm, lightly sprinkle each with a pinch of granulated sugar if using for a sweet-savory contrast and garnish with chopped cilantro or parsley if desired. Let rest 1–2 minutes to allow cheese to settle before serving to avoid very hot molten cheese.