Fried Stuffed Taro-Plantain Balls
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| Fried Stuffed Taro-Plantain Balls. |
Hello friends! a wonderful start to the year to you Y'all! I know we all could be overwhelmed by the money involved in holidays, and new goals for this year, but we have to calm down and don`t sacrifice our health for nothing in the world, don`t step back, please. Let`s think and do not panic, life is like that sometimes we are up and then we go downhill, but there is always a solution for everything, and if that does not work, the alphabet has 26 letters, right? In supermarkets, even the organic ones, there are products of all kinds that they reduce because they are about to expire, choose them wisely, buy in bulk, it will look like a lot of money but you will see that you are saving it, do not believe me? take out accounts and you will see the result.
My followers know that I am an addict to taro root and plantains, I created this bread recipe, and I am trying new ones to share with you, like this one. If you want to know the benefits of eating taro root and plantains see this post and that one.
It`s an easy recipe, like the potato balls or sweet potato balls, only you have to do is boil the pieces of taro root and ripe plantains with salt, strain them, mash with ghee or coconut oil, let to rest until warm, make the balls with your hands, and add anything that you like it in the middle, you can use any meat leftover as I did, or ham, cheese, vegetables, it goes with anything, then closes each one ball any form and size, that you can see in the picture, and bread each one with gluten-free flour and deep-fries them, mm, they are delicious!
I used to make the two mashed with fried eggs or ground meat, I can`t think about it without my mouth watering, absolutely love it, more than mashed potatoes.
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| Mashed Taro Root-Ripped Plantains. |
Let`s do it because you won`t regret it!
FRIED STUFFED TARO-PLANTAIN BALLS
Total Preparation Time: 30-45 min. Time to Fry: depends on the quantity you want to make, around 15-20 min.
Total Time: Around 1 hour.
Ingredients:
Instructions:
Peel, chop and boil the taro and plantains together with salt until they are soft, I recommend put first the chopped taro when is boiling count about 5 minutes, and throw the pieces of the plantains if they are very ripe, you don`t need to chop them.
The heart of mature plantain is sometimes very hard when it's finished boiling, a tip for this: when it`s soft, open it in the middle with a knife, and take it out.
Mash them with 3 tbsp of ghee, black pepper, taste and add more salt if needed, 1/2 tsp of ground garlic, and 1/2 tsp of ground onion, this step is optional but you will enhance the flavor. Let it cool until you can handle it with your hands but warm, about 15-20 minutes, more if you think is necessary.
Fill a soup spoon and put it in the bottom of your hand, smash with the spoon until you have a hole with medium edges around, put the filling in the center, add cheese on the meat, if you want, it`s up to you.
Carefully close the ball, if you see needs more, add a little more on top, and work giving the desired form and size. Repeat the process until you are finished.
Take them to the fridge until they are cold.
In different recipients put tapioca flour and almond flour.
The beaten eggs with a pinch of salt and black pepper in other.
First, roll each one for the tapioca flour until well covered, then to the beaten eggs, last for the almond flour, pressing well with your hands.
Put a pot or skillet with coconut oil, between medium and medium-high temperature, wait until is hot enough to fry them, work in batches until they are golden and crispy.
Place them on kitchen paper so that they absorb the excess oil.
Enjoy as part of the lunch, dinner, or breakfast, also they are an excellent snack for the family, and joy and healthy treat for the children, even for picky ones, or can be used as a part of parties, different celebrations, birthdays, etc.
Note: The bread crumbs can be made too: 1 cup of almond flour + 2 tablespoons of coconut flour or with cassava flour instead. Mix them together and put first the balls into this mixture, then on the beaten eggs, and lastly again in this mixture, or if you want a fine crust, first on the eggs and then on the almond-coconut flours, always pressing the ball.
You can do them in advance, reserve them in the fridge and fry them at the moment you are going to eat.
The nutrition facts are based on 2 for 5 persons and depend on the size you will make, this is only an estimate.
Remember that, "Your body is a temple, but only if you treat it like one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
- 1 pound of taro root, peeled and chopped
- 2 ripe plantains peeled and chopped in 3- 4 pieces
- 2 beaten eggs
- 1/2 tsp ground garlic /optional)
- 1/2 tsp ground onion (optional)
- 1/2 pound of any cooked meat or vegetables, chopped
- salt to taste
- black pepper to taste
- 1/2 tsp ground garlic
- 2-3 tbsp of ghee, coconut, avocado, or olive oil
- 1 cup coconut oil or another to fry them
- 1/3 cup of dairy or vegan cheese crushed or small pieces ( I used parmesan-asiago cheese thinly sliced )
- 1/2 cup tapioca flour
- 1/2 cup almond flour
Instructions:
Peel, chop and boil the taro and plantains together with salt until they are soft, I recommend put first the chopped taro when is boiling count about 5 minutes, and throw the pieces of the plantains if they are very ripe, you don`t need to chop them.
The heart of mature plantain is sometimes very hard when it's finished boiling, a tip for this: when it`s soft, open it in the middle with a knife, and take it out.
Mash them with 3 tbsp of ghee, black pepper, taste and add more salt if needed, 1/2 tsp of ground garlic, and 1/2 tsp of ground onion, this step is optional but you will enhance the flavor. Let it cool until you can handle it with your hands but warm, about 15-20 minutes, more if you think is necessary.
Fill a soup spoon and put it in the bottom of your hand, smash with the spoon until you have a hole with medium edges around, put the filling in the center, add cheese on the meat, if you want, it`s up to you.
Carefully close the ball, if you see needs more, add a little more on top, and work giving the desired form and size. Repeat the process until you are finished.
Take them to the fridge until they are cold.
In different recipients put tapioca flour and almond flour.
The beaten eggs with a pinch of salt and black pepper in other.
First, roll each one for the tapioca flour until well covered, then to the beaten eggs, last for the almond flour, pressing well with your hands.
Put a pot or skillet with coconut oil, between medium and medium-high temperature, wait until is hot enough to fry them, work in batches until they are golden and crispy.
Place them on kitchen paper so that they absorb the excess oil.
Enjoy as part of the lunch, dinner, or breakfast, also they are an excellent snack for the family, and joy and healthy treat for the children, even for picky ones, or can be used as a part of parties, different celebrations, birthdays, etc.
Note: The bread crumbs can be made too: 1 cup of almond flour + 2 tablespoons of coconut flour or with cassava flour instead. Mix them together and put first the balls into this mixture, then on the beaten eggs, and lastly again in this mixture, or if you want a fine crust, first on the eggs and then on the almond-coconut flours, always pressing the ball.
You can do them in advance, reserve them in the fridge and fry them at the moment you are going to eat.
The nutrition facts are based on 2 for 5 persons and depend on the size you will make, this is only an estimate.
Remember that, "Your body is a temple, but only if you treat it like one". Astrid Alauda.
If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! 💗
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