Mozzarella Stuffed Platano Fritters With Guava Dip

By Chef Trev |



3 green platanos (plantains)

¼ cup cilantro (chopped)

2 tps cumin powder

1 tps Chile powder

1 tsp onion powder

1 tps garlic powder

½ cup Parmesan cheese

3 packages Buffalo mozzarella cheese (cut into ½ inch cubes)

4 ounces guava paste

8 tps red wine vinegar

¼ mineral water

¼ cup AP flour

Salt & pepper (to taste)

Vegetable oil


The First step is to peel and grate your green plantains in large mixing bowl. Next add in all of your seasons, cilantro, Parmesan cheese, flour, salt & pepper and mix well together. Next take in your hand about half a hand full of the plantain mixture and make small mini pancake with them. Place one cube of mozzarella in the center of the pancake, fold all the sides over and roll in to a mini ball (make sure that you roll them good so there are no openings). Once they all rolled, place them in the freezer for about an hour so they can set. Next in a wide bottom pot or a sauté pan with high sides, heat up enough oil so that the fritters can be completely submerged (roughly about 375F). When the oil is ready, deep-fry the fritters a few at a time until golden brown. Let them cool down a bit before serving.

For the dipping sauce, combine the guava paste, vinegar and water in a small pot. Over a medium heat, whisk together until the texture becomes similar to a creamy sauce (This should only take a few mins). Once your sauce is smooth, remove from the pot and allow to cool before serving. Enjoy!!!! Buen Provecho!!!

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Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.