Plantain Toffee Balls

If you want to add more lacto ovo vegetarian recipes to your recipe box, Plantain Toffee Balls might be a recipe you should try. This side dish has 413 calories, 3g of protein, and 20g of fat per serving. For 77 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up water, coconut flakes, plantain, and a few other things to make it today. This recipe from Afrolems has 14 fans. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 27%. If you like this recipe, you might also like recipes such as Jujú (Green Plantain and Cheese Balls), Ripe Plantain Balls (Buñuelos de Plátano Maduro), and Cacao-Coconut Plantain Rice Balls with Pepitas.

Servings: 2

 

Ingredients:

Equipment:

Cooking instruction summary:

Peel and mash your plantain till soft. Mix it with the flour, form mini balls and place in the oven to bake for about 20-25 minutes. Please note the plantain mix will still be moist so use a spoon to help form the balls if you are having difficulty with that. Make sure to drizzle oil on the baking sheet so it does not stick to the sheet when it begins to caramelize. If you do not have an oven you can choose to fry the plantain balls as well. I have not tried the frying method but make sure to dab off the excess oil from the plantain.In a separate pot, on very low heat, melt the butter and pour in the sugar, vanilla, milk and water and stir. Leave it on very low heat throughout. Stir once in a while and if you have a candy thermometer, it is ready at 240F. If you do not, the toffee base is ready when it turns light brown like a caramel colour.Dip the plantain balls and swirl and place on a plate to cool. While its still warm, sprinkle your toppings on it. In this case, my toppings were coconut flakes. Serve when it’s cool.

 

Step by step:

1. Peel and mash your plantain till soft.

2. Mix it with the flour, form mini balls and place in the oven to bake for about 20-25 minutes. Please note the plantain mix will still be moist so use a spoon to help form the balls if you are having difficulty with that. Make sure to drizzle oil on the baking sheet so it does not stick to the sheet when it begins to caramelize. If you do not have an oven you can choose to fry the plantain balls as well. I have not tried the frying method but make sure to dab off the excess oil from the plantain.In a separate pot, on very low heat, melt the butter and pour in the sugar, vanilla, milk and water and stir. Leave it on very low heat throughout. Stir once in a while and if you have a candy thermometer, it is ready at 240F. If you do not, the toffee base is ready when it turns light brown like a caramel colour.Dip the plantain balls and swirl and place on a plate to cool. While its still warm, sprinkle your toppings on it. In this case, my toppings were coconut flakes.

3. Serve when it’s cool.

Nutrition Information:

covered percent of daily need