Catrachitas with a Twist

Ingredients

• 4 ripe plantains 4 ripe plantains
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 1 cup (100g) grated cheese (such as queso fresco or mozzarella) 1 cup (100g) grated cheese (such as queso fresco or mozzarella)
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 40g, 15g
• Protein: 6g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Peel the plantains and cut them into chunks. Place them in a large bowl and mash them until smooth.
2. 2.
   In a separate bowl, combine the all-purpose flour, cornmeal, baking powder, salt, cumin, and paprika.
3. 3.
   Gradually add the dry mixture to the mashed plantains, mixing well until a thick batter forms.
4. 4.
   Stir in the grated cheese until evenly distributed throughout the batter.
5. 5.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
6. 6.
   Using a spoon or your hands, shape the batter into small balls or patties.
7. 7.
   Carefully drop the fritters into the hot oil and fry until golden brown, turning them occasionally to ensure even cooking.
8. 8.
   Remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.
9. 9.
   Serve the Catrachitas warm with your favorite salsa or dipping sauce.

Treat your ingredients with care...

• Ripe plantains — Make sure the plantains are fully ripe, with yellow or black skins. This will ensure a sweet flavor and soft texture in the fritters.
• Cheese — Use a cheese that melts well, such as queso fresco or mozzarella, for a gooey and flavorful interior.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili powder to the batter.
• Serve the Catrachitas with a side of tangy salsa or a creamy avocado dip.
• If you prefer a smoother texture, you can blend the mashed plantains instead of mashing them by hand.
• Experiment with different types of cheese to find your favorite flavor combination.
• To make the fritters even more indulgent, sprinkle them with a little extra grated cheese while they are still hot.

Serving advice

Serve the Catrachitas as a snack or appetizer at your next gathering. They are best enjoyed warm, straight out of the fryer.

Presentation advice

Arrange the Catrachitas on a platter and garnish with fresh cilantro leaves for a pop of color. Serve them alongside a bowl of salsa or dipping sauce for an inviting presentation.