Marranitas or Puerquitas are a popular appetizer from the Pacific zone of Colombia. Just because we call them appetizers, doesn’t mean you can only serve them as a snack or before a meal. As a matter of fact, if you eat six of these marranitas, you are not going to have any room for dinner
Marranitas literally traslate as “little pig girls” and are fried green plantains stuffed with chopped chicharrones. I know, I know, this is not exactly diet food, but they are absolutely delicious. We Colombians, don’t think about diet when we are eating our Colombian fritters Buen provecho!
- Vegetable oil for frying
- 2 green plantains, peeled and cut into 12 chunks
- 2 garlic cloves, crushed
- 1/2 cup water
- 1 cup chicharrones, finely chopped
Fill a large skillet with vegetable oil and heat the oil over medium-high heat to 365F.
Place the crushed garlic in salted water and set aside.
Carefully add the plantain chunks to the heated oil and fry them for 4 minutes on each side. Remove the plantains from the oil and place them on a plate lined with paper towels to absorb oil.
Let the fried plantain chunks cool for 2 minutes. Then put the plantain chunks between 2 plastic bags and and flatten, pressing with a cutting board to 1/4″ inches tickeness.
Dip the flattened plantains in the garlic water and place them on your hand and place some chicharrones in the middle and form a ball to enclose the chicharrones. Then smooth them with your hands. Repeat with the remaining plantains.
Carefully place them in the hot oil and fry for about 3 minutes on each side or until golden on all sides.
Using a slotted spoon remove from the oil and place on a plate lined with paper towels. Sprinkle with salt and transfer to a serving plate.