Plantain and Grilled Chicken Fritters

[chilerelleno]

Bringing y'all a little Latin influenced flavors and ingredients.
A nice blend of Sweet and Savory.

Plantain and Grilled Chicken Fritters

4 boneless Chicken Thighs, grilled and chopped into bite sized pieces
(works well with smoked pork belly cubes too)

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• chilerelleno
• Sep 10, 2017

4 ripe Plantains, chopped
1/2C Onion, minced
1/2C red Bell Pepper, minced
1/2C yellow Bell Pepper, minced
1 Jalapeno, minced
1T Garlic, minced
3T Butter / 4T Butter
Salt, Cumin and Cayenne

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• chilerelleno
• Sep 10, 2017

In a pan melt the 3T of butter, add in vegetables and spice to taste, saute till soft and just beginning to brown
Boil plantains till soft, mash well, add 4T and salt to taste
Add in Sofrito and mix well

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• chilerelleno
• Sep 10, 2017

Take a handful of mash and place cube of meat in middle, form ball or patty
Fry till golden brown on both sides in just a little butter or oil

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• chilerelleno
• Sep 10, 2017

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• chilerelleno
• Sep 10, 2017

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• chilerelleno
• Sep 10, 2017

These turned out fairly well, my wife and I liked them.

This is a new recipe for me, one that I saw but didn't have written down.
I've been playing with it and had a little trial and error.
You just need a bit of oil/butter to cook the fritters, too much they get soggy and fall apart.
Patties worked better than balls.
I may need to find a good binder to hold them together better.

 

[pc farmer]

They look great. Way out of my ability thou.

 

[griz400]

Very nice as usual chilerelleno , another homerun 

 

[chef jimmyj]

They look tasty. Similar to Puerto Rican Alcapurria. As far as binding, the butter in the sofrito will inhibit binding. Try roasting the veg or drain very well on paper. Maybe try grating then pureeing the Plantain Raw. The starch will bind as it cooks. Also adding a starchier root like Yuca, Yautia or even Potato is typical. Chilling the masa before filling would help...JJ

 

[chilerelleno]

They look tasty. Similar to Puerto Rican Alcapurria. As far as binding, the butter in the sofrito will inhibit binding. Try roasting the veg or drain very well on paper. Maybe try grating then pureeing the Plantain Raw. The starch will bind as it cooks. Also adding a starchier root like Yuca, Yautia or even Potato is typical. Chilling the masa before filling would help...JJ

Thanks Jimmy, I appreciate the suggestions.
:points1:

Hmmm, yeah, alcapurrias look good.
Like a cross between a alcapurria and a mofongo.
I was thinking about chopping or mincing the meat and forming it all together.
But I do believe I'm now going to lean towards perfecting mofongos rellenos, now that I'm aware of their existence.
Chicharrones are favorite of mine, so are, plantains, garlic and meat, so it's a win, win, win, win!

 

[chilerelleno]

They look great. Way out of my ability thou.

Thanks Adam!
Heck, if I can experiment in the kitchen without burning it down, anybody can.
Grill, boil, saute and fry, you're capable.

Very nice as usual chilerelleno , another homerun :Looks-Great: :points:

Thanks Griz, appreciate it.

And thanks to both of you for the Points Thumbs Up