Bolitas de Plátano (Plantain Balls Recipe)

Ripe plantains can be transformed into the softest, lightly sweet little bites, and bolitas de plátano are one of the easiest ways to start cooking with them.

This recipe uses simple ingredients and creates a snack that’s crisp on the outside, tender on the inside, and packed with the natural sweetness of ripe plantains balanced with a little cheese and seasoning. I make these when I want something quick that feels comforting, homemade, and satisfying.

These plantain balls pair wonderfully with coffee, hot chocolate, sopa de pollo, or as a quick appetizer for family gatherings. They also make a great after-school snack because they cook in just a few minutes and use ingredients you probably already have at home.

Since plantains can be confusing for beginners, this recipe helps you understand exactly what to look for, how to cook them, and how to turn them into dough that holds its shape perfectly.

What are Bolitas de Plátano?

Bolitas de plátano are small fried bites made from ripe plantains that are mashed and mixed with cheese, a little masa harina, and seasoning. They are common in many Latin American homes and show how versatile plantains can be when they’re fully yellow or speckled and soft.

The outside fries to a deep golden color while the inside stays creamy and slightly sweet.

If you’ve never eaten plantains before, they look like bananas but taste different. When ripe, they become sweeter and softer, which makes them perfect for mashing and shaping. Bolitas de plátano take advantage of that natural sweetness and mix it with a bit of queso fresco to create something savory and filling.

In many homes, these little bites are served with coffee in the afternoon, enjoyed with soups, or added to holiday spreads. They’re simple, comforting, and a great beginner recipe for anyone learning how to cook with plantains.

Ingredients to Make This Plantain Ball Recipe

Before mixing the dough, it helps to understand what each ingredient adds to the recipe. Everything works together to create the texture you want: crisp on the outside and soft inside.

Ripe plantain – Use a yellow plantain with black spots. This ensures sweetness and softness. A green plantain won’t mash and won’t give the right flavor.

Queso fresco – Adds a mild saltiness and creamy texture. It helps balance the sweetness of the plantain.

Masa harina or harina pan – Helps bind the dough so the plantain mixture holds its shape when rolled. It keeps the balls from falling apart in the oil.

Salt and pepper – Simple seasoning that enhances the flavor and brings balance, so the plantain isn’t overly sweet.

Oil for frying – Needed to produce a crispy, golden exterior. Any neutral oil works well.

How to Make Bolitas de Plátano

If you’ve never cooked with plantains before, the steps are simple, but every detail matters. Here’s exactly how to do it from start to finish.

1. Prepare the plantain
   Peel and dice the ripe plantain. Cutting it into smaller pieces helps it cook faster and mash easier.
2. Cook the plantain until soft
   Bring a small pot of water to a boil over medium heat. Add the plantain and cook it for about 10 minutes. It should be very tender when you pierce it with a fork. Drain the water and place the plantain in a bowl.
3. Mash the plantain completely
   Use a fork to mash the plantain while it’s still warm. It should look smooth and thick with no large chunks left. This creates an even dough later.
4. Mix in the cheese and seasoning
   Add queso fresco, salt, and pepper. The cheese will soften from the warmth and blend into the plantain, giving it a creamy texture.
5. Add the masa harina
   Stir in the masa harina. This turns the mashed plantain into a dough that can be rolled. If the dough seems sticky, add one more tablespoon of masa harina until it feels smooth and easy to handle.
6. Shape the balls
   You can lightly oil your hands or keep them dry—either works. Scoop small portions of the dough and roll them between your palms to create even, smooth balls. Keep them similar in size so they fry evenly.
7. Heat the oil
   Place a small pot or pan on medium heat and add enough oil to cover at least half of each ball. The oil should be hot but not smoking. When you drop a tiny piece of dough into it, it should sizzle gently.
8. Fry until golden brown
   Add the plantain balls to the hot oil and cook for about 4–5 minutes, turning them so they brown evenly. They should become deep golden on the outside while staying soft on the inside.
9. Drain and cool slightly
   Remove the plantain balls and place them on a paper towel-lined plate to remove excess oil. Allow them to cool for a minute before eating because the centers will be very hot.

Tips for This Crispy Latin Snack

• Choose plantains that are fully yellow or yellow with black spots. This guarantees sweetness and easy mashing.
• If the dough sticks to your hands, add a little more masa harina until it feels smooth.
• Don’t overcrowd the pot when frying. Too many balls at once drops the oil’s temperature.
• Make them in small batches so each one gets crispy.
• If the plantains aren’t sweet enough, it means they weren’t fully ripe. Let them soften on the counter for 1–2 days before trying again.

Variations You Can Try

• Add a pinch of cinnamon for a sweeter version.
• Mix in shredded cheese for extra creaminess.
• Stir in a bit of finely chopped herbs or mild peppers for a savory twist.
• Roll the balls in cinnamon sugar after frying for a dessert option.
• Try using mozzarella or panela if you don’t have queso fresco.

What to Serve With Bolitas de Plátano

These little plantain balls fit into any meal or snack moment. Here are ideas that work well:

• Serve them with coffee or hot chocolate for a cozy afternoon treat.
• Pair them with chicken soup or sancocho.
• Add them to a party table alongside empanadas, dips, and appetizers.
• Enjoy them as a simple side with rice and beans.
• Dip them in mayo-ketchup, garlic mayo, or a sweet glaze if you want a different angle.

FAQ

Can I bake these instead of frying?

You can, but they won’t get the same crispiness. If you choose to bake them, brush them with oil and cook at 400°F until golden.

Can I use green plantains?

No. Green plantains are firm and starchy. They won’t mash into a smooth dough.

Can I make the dough in advance?

You can mash and mix everything, then keep the dough in the refrigerator for a few hours. Shape and fry right before serving.

Can I use another cheese?

Yes. Mild cheeses like mozzarella, panela, or even a little cheddar work, but queso fresco gives the best texture.

How do I store leftovers?

Place cooled plantain balls in an airtight container and refrigerate for up to two days. Reheat in the air fryer or oven to restore crispiness.

Have you tried Bolitas de Plátano? Then make sure to rate and review this recipe! Your feedback helps others and supports our community. We hope this sweet plantain treat brings joy to your kitchen. Don’t forget to share it with family and friends who love a good homemade snack!