Colombian
⭐ Highly Rated
25 minmedium
ColombianAppetizer
Recipe Story
origins & traditionsBolitas de Plátano con Suero are traditional Colombian plantain fritters from the Caribbean coast, featuring ripe plantains mashed and formed into balls with a surprise cheese center. These golden spheres are fried until crispy on the outside while maintaining a soft, sweet interior. The dish is traditionally served with suero costeño, a tangy fermented milk product similar to buttermilk but thicker, which provides a perfect acidic contrast to the sweet plantains and rich cheese. This appetizer is popular at family gatherings, parties, and casual get-togethers throughout Colombia's coastal regions. The combination of textures and flavors makes these plantain balls irresistible - the crispy exterior gives way to a creamy, warm center that melts in your mouth. They're best enjoyed hot and fresh, though they can be reheated successfully. This recipe represents the fusion of indigenous ingredients with Spanish culinary techniques that defines much of Colombian cuisine.
Instructions
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Peel the ripe plantains and cut them into 2-inch chunks. Place in a pot with enough water to cover and add 1 teaspoon of salt. Bring to a boil and cook for 15-20 minutes until very soft and easily pierced with a fork.
Drain the plantains thoroughly and transfer to a large mixing bowl. While still hot, mash them completely using a potato masher or fork until you have a smooth, lump-free consistency. Let cool for 5 minutes.
Cut the mozzarella cheese into 18 small cubes, approximately 1/2-inch each. Set aside on a plate.
Once the mashed plantain is cool enough to handle, take about 2 tablespoons of the mixture and flatten it in your palm. Place a cheese cube in the center and carefully fold the plantain around it, rolling between your palms to form a smooth ball. Repeat until all mixture is used, making approximately 18 balls.
Pour vegetable oil into a deep skillet or pot to a depth of 2 inches. Heat over medium-high heat until the oil reaches 350°F (use a thermometer for accuracy).
Carefully add 4-5 plantain balls to the hot oil, being careful not to overcrowd. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until golden brown and crispy on all sides.
Remove the balls with a slotted spoon and drain on paper towels. Repeat with remaining balls.
Arrange the hot bolitas on a serving platter. Serve immediately with suero costeño or sour cream on the side for dipping.
Bolitas de Plátano con Suero
4.7 (29)
Golden fried plantain balls stuffed with melted cheese and served with tangy Colombian suero costeño. A beloved coastal appetizer that combines sweet, savory, and creamy flavors in every bite.
medium
35 min
6 servings
Ingredients
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Main
- 4 pieces Plantain, very ripe with black skins, peeled
- 1 1/2 cups Cheese Mozzarella, cut into small cubes
- 1 teaspoons Salt
- 2 cups Vegetable Oil
Serving
- 1 cups Sour Cream
- 2 pieces Lime, cut into wedges (optional)
Garnish
- 2 tablespoons Cilantro, chopped (optional)
Chef Tips
expert advice•For the most authentic flavor, use very ripe plantains with completely black skins - they should be soft to the touch.
•The plantain mixture can be prepared several hours ahead and refrigerated; just bring to room temperature before forming balls.
•Make sure the oil temperature stays consistent - if too hot, the outside will burn before the cheese melts; if too cool, they'll absorb too much oil.
•You can test the oil by dropping a small piece of plantain; it should sizzle immediately.
•These are best served hot when the cheese is still melted inside.
Variations & Substitutions
make it your own•If you can't find suero costeño, mix sour cream with a tablespoon of buttermilk and a pinch of salt as a substitute.
•For a variation, try using queso fresco or farmer's cheese instead of mozzarella.
•For a lighter version, you can brush with oil and bake at 400°F for 20 minutes, turning once, though they won't be quite as crispy.
Storage & Reheating
keeping it freshStorage
Store leftover bolitas in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking. The suero or sour cream should be stored separately in a sealed container and will keep for up to 5 days. These can be frozen for up to 2 months; place in a single layer on a baking sheet to freeze, then transfer to a freezer bag once solid.
Reheating
To reheat, place bolitas on a baking sheet and warm in a 375°F oven for 10-12 minutes until heated through and the exterior crisps up again. You can also reheat in an air fryer at 360°F for 6-8 minutes for best results. Avoid microwaving as this will make them soggy. If reheating from frozen, add 5 additional minutes to the oven time. Let cool for 2 minutes before serving as the cheese center will be very hot.
