Marranitas o Puerquitas ( Green Plantain Balls Stuffed With Pork Belly)
- Vegetable oil for frying
- 2 green plantains peeled and cut into 12 chunks
- 2 garlic cloves crushed
- ½ 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 ¼″ 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.
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!