MOFONGO RECIPE (GARLICKY FRIED PLANTAINS) -

MOFONGO RECIPE (GARLICKY FRIED PLANTAINS)

Mofongo is one of the most satisfactory side dishes. This easy and delicious recipe perfectly pairs with shrimp, chicken, pork, and beef. If you want to keep it vegetarian, try this mofongo with my Mushroom Adobo Filipino-style Recipe. This traditional Puerto Rican recipe is made with fried crispy green plantains—a staple ingredient in the Caribbean—mashed and seasoned with a garlic butter combination. This complements the neutral flavors of the plantains.

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Course: Side Dish

Cuisine: Latin American

Prep Time: 15

Cook Time: 10

Servings: 2 SERVINGS

Calories: 3724kcal

Author: Evelyn Savinon ( A Simple Tweak)

Ingredients

Instructions

How to make Mofongo:

The first step is to peel the plantains.

How do I peel plantains?

Peeling a plantain is very different from peeling a banana. I recommend using a pairing knife to do this. The first thing I do is cut the two ends of the plantain. Then, use the tip of the knife to cut along the ridges of the plantain, trying not to cut into the flesh itself. I usually try soaking the plantains in hot water for 7–10 minutes before peeling. This will facilitate the process. After the plantains are peeled, cut them into chunks and set aside.

Let’s prepare the garlic, and butter mixture.

In a small container, combine the unsalted butter (room temperature), mashed garlic, and parsley. Stir until well incorporated.
Next, heat oil in a heavy-bottomed frying pan over medium heat. When the oil is hot, fry the plantain chunks until golden brown and cooked through, making sure not to overcrowd the pan. Cooking them through should take about 10 minutes, and move them around in the oil occasionally so they cook evenly.
Next, in a large bowl or your mortar and pestle Add the fried plantain slices and some of the butter mixture and mash them in (use the back of a wooden spoon if you don’t have a mortar and pestle). You can substitute the butter in this part and add chicharron for a crunchy bite.
Then, fill a small bowl with the mashed plantains and flip it onto a plate to get that perfect shape. Top with more of the butter mixture.

Notes

Kitchen Tools I use for this recipe:

When it comes to mashing up the plantains for this Puerto Rican mofongo recipe, I like to use an extra large mortar and pestle. However, it can be done without one; just use a large bowl and the back of a wooden spoon.

What to serve with Mofongo:

There are many ways to enjoy this delicious side dish. You can top it with a little more of the garlicky butter and serve it with shrimp like I did here.

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