Can I make these gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend.
DESSERT
Guatemalan Rellenitos de Plátano with Black Beans and Sugar
These sweet and savory Guatemalan plantain fritters are filled with a delightful mixture of sweetened black beans, then fried until golden brown. They offer a unique taste of traditional Central American dessert cuisine.
HOW TO MAKE IT
Let's cook.
01
Peel the ripe plantains and cut them into 2-inch pieces. Boil the plantain pieces in a pot of water over medium-high heat for 15-20 minutes, or until very tender. Drain the water and mash the plantains thoroughly with a fork or potato masher until smooth. Set aside to cool slightly.
02
In a separate bowl, combine the mashed black beans, granulated sugar, and ground cinnamon. Mix well to create the filling.
03
Once the mashed plantains are cool enough to handle, add the all-purpose flour and mix until just combined. The dough should be soft but manageable.
04
Take about 2 tablespoons of the plantain mixture and flatten it into a disc in your palm. Place about 1 teaspoon of the black bean filling in the center. Carefully fold the plantain dough around the filling, sealing it completely to form an oval or ball shape.
05
Heat the vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F/175°C. Carefully place 3-4 rellenitos into the hot oil, ensuring not to overcrowd the pan.
06
Fry the rellenitos for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
07
Dust the warm rellenitos generously with powdered sugar before serving.
About This Recipe
These sweet and savory Guatemalan plantain fritters are filled with a delightful mixture of sweetened black beans, then fried until golden brown. They offer a unique taste of traditional Central American dessert cuisine.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your plantains are very ripe (mostly black skin) for the best sweetness and texture. If the plantain dough is too sticky, add a tiny bit more flour, but avoid adding too much as it can make the rellenitos tough. Maintain a consistent oil temperature for even frying.
Easy Substitutions
For a richer flavor, you can use refried black beans instead of mashed cooked black beans. A pinch of nutmeg can be added to the black bean filling for an extra layer of spice. If you don't have powdered sugar, a sprinkle of granulated sugar and cinnamon works well too.
Storage & Reheating
Store leftover rellenitos in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or air fryer at 350°F/175°C for 5-7 minutes until warmed through and crispy.
Serving Suggestions
Serve these rellenitos as a unique dessert after a meal, as a sweet snack with a cup of coffee, or as part of a traditional Guatemalan breakfast spread alongside fresh fruit.
Common Mistakes
1. Using under-ripe plantains: This will result in a starchy, less sweet, and harder dough. Always use very ripe plantains. 2. Overcrowding the frying pan: This lowers the oil temperature, leading to greasy rellenitos. Fry in batches to maintain consistent heat. 3. Not sealing the filling properly: The black bean filling can leak out during frying. Ensure the plantain dough completely encases the filling. 4. Over-mixing the plantain dough after adding flour: This can develop gluten and make the rellenitos tough. Mix just until combined.
Frequently Asked Questions
Can I bake these instead of frying?
While traditionally fried, you can try baking them at 375°F/190°C for 15-20 minutes, flipping halfway, until golden. They may not be as crispy as fried ones.
What if my plantains aren't ripe enough?
You can ripen them faster by placing them in a paper bag with an apple or banana for a few days.
MORE TO KNOW
The key to perfect rellenitos is the ripeness of the plantains. As plantains ripen, their starch converts to sugar, making them sweeter and softer. This is crucial for achieving a smooth, pliable dough that is easy to work with and results in a delicious, naturally sweet fritter. Don't be afraid of very dark, almost black plantains; these are ideal for this recipe. Mashing them while still warm helps achieve a smoother consistency.
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