I make plantain balls just about every couple weeks. Slightly sweet and savory, they make a perfect appetizer or snack!
Nothing beats homemade plantains, but now we are adding plantain balls to the mix!
If you are familiar with this West African’s puff puffs, then these plantain balls are very similar. The ingredients used are completely different, but the shape is the same.
This version of plantain balls is made by grinding ripe plantain (semi sweet and semi green) in the food processor, and filling it with Haitian pikliz for some heat.
About The Plantain Balls
If using the mildly ripped plantains, they’re so crunchy and delicious. If making the balls with the yellow plantains, they will be soft and chewy. Both are super easy to make and can be made without any filling. Prepare yourself to indulge!
These bite-sized balls are deep-fried to golden perfection. When paired with the Pikliz, it transforms the plantains to a whole new level.
Which Plantains To use?
To get the most out of your plantain balls, I highly recommend purchasing the following below:
- Yellow Ripe Plantain – These are great because they add a natural sweetness. However, they will not provide the crispy outer layer. They will be soft and chewy; but as equally delicious.
- Green / Yellow Plantains – I recommend getting the plantains that are in between if you are going for a crunchy outer layer. Use the plantains that are slightly green and yellow. These “in between” colored plantains will hold firm when processed in the food processor.
- Green Plantains – They are perfect for deep frying; however, they are very grainy when they are not cooked. If your plantains are too green, I recommend leaving them out on the counter for a few days until they start to turn yellow or mildly yellow. These will need to be crumbled in the food processor as it will be too tough to mash with a fork.
- Plantains – I recommend using one of the following listed above to achieve your desired texture.
- Kosher salt – for seasoning and to balance out the sweetness if using the yellow plantains
- Oil to deep fry
- Pikliz (optional) – This is pickled coleslaw and it is very spicy. It’s great when served with plantains.
How To Make Plantain Balls
The full recipe with the exact measurements are listed below in the recipe card, but here you’ll find the steps for making this recipe perfectly every single time!
Use a food processor to grind the mildly green/yellow plantains (or the green ones). Add salt to season.
Take desired size. Flatten. Apply filling (if desired).
Roll into a ball (desired size). If using the yellow plantain, it will be too soft to roll. Use a cookie scoop transfer the plantains to the oil to deep fry.
Fried to a golden color.
Serve with Haitian pikliz and Enjoy!
Frequently Asked Questions (FAQs)
Soaking plantains helps the skin to soften up and make it easier for you to peel.
Ripe plantains are great for desserts or bread.
More Plantain Recipes You’ll Enjoy
If you made these plantain balls, pair them with this Haitian griot recipe or try one of these recipes next:
Also, we would appreciate if could give it a star rating below!
Deep Fried Plantain Balls
- 2 Plantains See notes for plantain options
- ¼ Tsp. Kosher Salt
- Haitian Pikliz For Filling
- Oil For Deep Frying Enough to cover the top of the plantains balls
- Heat about ½ quart oil for frying. You can use vegetable oil or peanut oil.Use a food processor to grind the mildly green/yellow plantains (or the green ones if using it). Add salt to season the plantain. Grind until finely chopped. If using the really ripe plantains, use a fork or potato masher to mash the plantains. Season with salt.
- If using the mildly green/yellow plantains plantains, scoop the desired size in your hand (grease your hand first with oil so that the plantains do not stick to your hand). Press down to flatten the plantain, apply the filling (if desired). Shape into a ball and deep fry until well done. I recommend testing out 1 of the plantain balls to determined if it is cooked or not. Mine took about 6-8 minutes to fully cooked as they were small. If using the yellow / ripped plantains, use a cookie scoop to transfer the plantains (balls) to the oil. Test out 1 balls to determined if it is cooked. The ripe plantains will be too soft/mushy to apply filling to it.
- Remove the cooked plantains from the oil, set aside in a paper toweled plate. Repeat the steps above until the entire batch is fully cooked. Serve as an appetizer or snack. Enjoy.