Step 1 of 5
Rellenitos de plátano
Cut the ends off the plantains, slice each into three in its skin, and boil in the water for 15 minutes until a knife slides through. Drain, peel while warm and mash to a smooth paste with the salt. Let it cool until you can handle it.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Rellenitos de plátano take?
1 hr all in — 25 min prep, 35 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 12 pieces. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free, Nut-free.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Frying pan, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
40 g (for the bean filling) of Sugar.
How much sugar?
50 g (for rolling) of Sugar.
What can I use instead?
Home-cooked black beans → Tinned refried black beans. Check the label for lard if you want them vegan. Sweeten and cook down the same way.
What should I watch for?
Ripe plantain burns fast because of its sugar. Keep the oil moderate.
Any tips from this recipe?
If the plantains are yellow rather than black, leave them in a paper bag for three more days. Underripe dough is dry and cracks. The bean paste must be stiff. If it is loose it leaks and the fritter splits in the oil.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.