Plantain Balls

Transform your sweet plantains into these irresistible plantain balls. They’re so tasty and easy to make, you’ll keep coming back to this plantain balls recipe again and again!

Every couple of weeks, I find myself making these plantain balls. They hit that perfect mix of just a hint of sweetness with a savory twist, making them ideal for snacking or serving as an appetizer.

Homemade plantains are already wonderful, but adding this plantain balls recipe to your lineup takes them up a notch in fun and flavor!

If you know West African puff puffs, these plantain balls remind me a lot of those. While the ingredients aren’t the same, the round shape is just as inviting.

In this recipe, you’ll grind ripe plantains that are semi-sweet and have a touch of green, then fill the balls with spicy Haitian pikliz for a little heat that wakes up your taste buds.

When using plantains that are just a bit ripe, these balls come out wonderfully crunchy and flavorful. On the other hand, if you use fully yellow ripe plantains, you’ll get a soft and chewy treat. Either way, making these balls is a breeze—and they’re amazing even without any filling. Brace yourself for some serious indulgence!

Why They Work So Well

These plantain balls are the kind of snack that always pleases a crowd. With just a handful of ingredients and minimal prep, they come together quickly and pack a flavor punch. The natural sweetness of ripe plantains shines through—much like in this Plantain Bread (Plantain Cake)—balanced by a touch of salt and, if you choose to add pikliz, a spicy kick. Using yellow ripe plantains gives you soft, tender bites, while the slightly underripe green-yellow ones crisp up beautifully on the outside.

This recipe is forgiving for beginners and can feed a crowd, perfect for vegetarians and vegans. For another plantain-forward vegan option, try Black Bean Plantain Tacos. Because the base is simple mashed or blended plantain with salt, you can play with fillings and flavors easily without worrying about messing up the texture. I love making these for parties, game days, or whenever the snack cravings hit hard.

Ingredients and Optional Add-Ins

• 2 Plantains (Check notes below for best plantain ripeness)
• ¼ Tsp. Kosher Salt
• Haitian Pikliz for filling (optional)
• Oil for deep frying (Enough oil to fully submerge the plantain balls)

Assembly and Frying Instructions

1. If plantains are very green, let them sit at room temperature until they soften and start to show yellow.
2. Grind plantains in a food processor until they form a mashed/crumbly mixture.
3. Add a pinch of kosher salt and mix to season the plantain mash.
4. Scoop a portion of the mash and gently press it flat in your palm.
5. Add optional filling (for example, Haitian pikliz) onto the flattened mash.
6. Seal and shape the mash around the filling into balls, or use a cookie scoop for very ripe, soft mash.
7. Heat enough oil in a deep pot or fryer to fully submerge the balls and bring it to hot frying temperature.
8. Gently drop the shaped or scooped balls into the hot oil.

9. Deep-fry the balls until they turn a golden brown.

   

Picking the Perfect Plantains

Picking the right plantains really makes a difference in how your plantain balls turn out. Here’s what I suggest:

• Yellow Ripe Plantain – These add a naturally sweet flavor and are perfect if you want soft, chewy plantain balls rather than crispy ones. They’re super flavorful and tender!

• Green / Yellow Plantains – For a crunchier exterior, go for plantains that are a mix of green and yellow. These semi-ripe plantains hold their shape better in the food processor and fry up crispy on the outside.

• Green Plantains – These are great for frying, thanks to their firm texture. But uncooked, they can be pretty grainy. If your plantains are very green, let them sit out a bit until they start to soften and show some yellow. These need to be processed in the food processor into a crumbly mash since they’re tough to mash by hand.

Mix-Ins and Filling Ideas

Want to mix things up? Here are some fun ways to customize your plantain balls recipe without changing the easy method:

• Swap out the pikliz filling for shredded cheese, spiced ground meat, black beans with fresh cilantro, Five-Star Butter Beans, or drizzle with a spicy mayo for a creamy kick.
• Add depth to your mash by stirring in garlic powder, ground cumin, chopped green onions, or a pinch of cayenne pepper to ramp up the savory flavors. For garlic-and-onion flavor inspiration that pairs beautifully with plantains, see Haitian-style boiled plantains with garlic and onion.
• For an extra crunch, roll your shaped balls in panko breadcrumbs or crushed plantain chips before frying.
• Skip deep-frying by air-frying at 350°F (175°C) until golden or baking on a lightly greased pan at 375°F (190°C). You’ll get a slightly different texture that’s less oily but still delicious.
• Keep it simple by leaving out any filling. These plain plantain balls are great for dipping or serving alongside your favorite sauces.

Storage, Freezing, and Reheating

Keep your plantain balls tasting fresh with these storage and reheating pointers:

• Refrigerate them in an airtight container after they’ve cooled completely. They’ll keep nicely for 2–3 days.
• To reheat and get crispy again, pop them in a 350°F (175°C) oven for 8–10 minutes or an air fryer for about 3–6 minutes. Microwaving works for speed but tends to make them soft and less crisp.
• You can freeze leftover cooked balls on a sheet tray until firm, then transfer to freezer bags or containers. They’ll keep up to a month. Reheat from frozen in the oven or air fryer until warm and crisp. For extra guidance on flash-freezing bite-sized snacks, see the freezing tips for Brazilian cheese bread.
• Planning ahead? You can mash the plantains up to 24 hours ahead and keep refrigerated. Shaped balls also hold well covered in the fridge for a few hours before frying. Just make sure to cover tightly to avoid drying out if making way in advance.

Common Questions and Answers

Why do you soak plantains?

Soaking plantains makes the skin softer and easier to peel, which helps speed up prep time and reduces frustration.

What can I do with really ripe plantains?

Super ripe plantains are fantastic for sweet dishes like desserts, breads, or pancakes—try tucking caramelized slices into hand pies made with homemade puff pastry dough. Their natural sweetness shines when cooked this way!