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Caribbean Mofongo
Inspired by classic mofongo, made with mashed, garlicky plantains and chicharron, these flavor-packed fritters feature fried plantains blended with sweet, spicy Bush’s Best® Hot Honey Grillin’ Beans®. Serve these poppable, crunchy on-the-outside, bold-beans-on-the-inside mofongo bites with vibrant chipotle-lime crema and pickled red onions.
- Prep Time
45 Mins
- Cook Time
15 Mins
- Serves
8
INGREDIENTS
Mofongo
- 12 oz plantains, approximately 2, peeled
- 1 Tbsp garlic, peeled, chopped
- ⅔ cup white onions, diced
- 2 ¾ cups Bush’s Best® Hot Honey Grillin' Beans®
- 4 oz pork rinds, roughly chopped
- 1 tsp kosher salt
Cilantro Cream
- 1 ½ cups sour cream
- 1 each lime, zested and juiced
- 2 cups cilantro, fresh, chopped stems and leaves
- 2 Tbsp chipotles in adobo
Garnish
- ⅓ cup pickled red onions
- Cilantro, fresh picked, leaves
INGREDIENTS
Mofongo
- 12 oz plantains, approximately 2, peeled
- 1 Tbsp garlic, peeled, chopped
- ⅔ cup white onions, diced
- 2 ¾ cups Bush’s Best® Hot Honey Grillin' Beans®
- 4 oz pork rinds, roughly chopped
- 1 tsp kosher salt
Cilantro Cream
- 1 ½ cups sour cream
- 1 each lime, zested and juiced
- 2 cups cilantro, fresh, chopped stems and leaves
- 2 Tbsp chipotles in adobo
Garnish
- ⅓ cup pickled red onions
- Cilantro, fresh picked, leaves
DIRECTIONS
- Preheat fryer to 350 degrees F.
- MOFONGO: Peel fresh plantains with knife and slice into 2-inch thick rounds. Fry until soft, about 3-5 minutes.
- Combine freshly fried plantains with garlic and onion in a standing mixer with a paddle attachment and mix at high speed for about 3-4 minutes. Add about ½ cup of water to help keep dough from getting tough. Reduce mixing speed and add beans. Beat slowly to mash some beans, then add pork rinds and salt, and mix at slow speed until fully incorporated. Set aside and reserve.
- Using a scoop, scoop 2 oz mofongo mixture and place directly into the fryer. Cook for about 2 minutes or until light golden brown.
- CILANTRO CREAM: Combine ingredients in a blender and blend until smooth.
- TO PLATE: Place a dollop of cilantro cream under 3 fritters and top with pickled red onions and cilantro.
