Mofongo Fritter with Guava Dipping Sauce

Steps

1. 1

   Boil plantains until tender

   • Bring a large pot of water to a boil and add the peeled plantain chunks with 1 tsp (6 g) kosher salt.
   • Reduce heat to medium and simmer for 12–15 minutes, stirring occasionally, until the plantains are completely soft and a fork pierces them easily.
   • Drain thoroughly in a colander, shaking off excess water.

   + Show details− Hide details

   Ready when: Plantains break apart easily when pierced with a fork and have no firm core

   Tip: Don't skip draining well—excess moisture will make the fritters fall apart during frying

2. 2

   Mash and season plantains

   • Return the drained plantains to the pot.
   • Using a mortar and pestle or a sturdy fork, mash the plantains until relatively smooth with just a few small lumps remaining—do not overwork or use a food processor, which creates a paste that won't hold together when fried.
   • Fold in the minced garlic, 2 tbsp (30 ml) olive oil, and 0.5 tsp (1 g) black pepper until evenly combined.
   • Taste and adjust seasoning if needed.
   • Let cool for 5 minutes until comfortable to handle.

   + Show details− Hide details

   Ready when: Mixture is creamy but holds together when a spoon is pressed through it

   Tip: The mixture should be warm but not hot so you can shape it without burning your hands

3. 3

   Shape fritters

   • With damp hands (to prevent sticking), scoop about 2 tbsp (30 g) of the plantain mixture and gently form into a ball about 1.5 inches (4 cm) in diameter.
   • Flatten slightly into a hockey puck shape.
   • Arrange on a plate lined with parchment paper.
   • Repeat with remaining mixture to make 12 fritters total.
   • Set aside at room temperature.

   + Show details− Hide details

   Ready when: All 12 fritters are shaped and arranged on the plate

   Tip: Damp hands prevent the sticky plantain mixture from clinging and tearing

4. 4

   Prepare guava sauce

   • In a small saucepan, combine the chopped guava paste, brown sugar, water, lime juice, and cinnamon (if using).
   • Bring to a gentle simmer over medium heat, stirring frequently, for 5–7 minutes until the guava paste dissolves and the mixture becomes a glossy sauce with no lumps.
   • The sauce should be pourable but still thickened slightly.
   • If too thick, add 1 tbsp (15 ml) water at a time.
   • Pour into a serving bowl and set aside; the sauce will thicken a bit more as it cools.

   + Show details− Hide details

   Ready when: Guava paste is completely dissolved and mixture is smooth and pourable

   Tip: Stir the sauce often so the brown sugar dissolves evenly and nothing sticks to the pan bottom

5. 5

   Heat frying oil to temperatureOven 350°F / 175°C

   • Pour the neutral oil into a large heavy pot or deep skillet to a depth of at least 2 inches (5 cm).
   • Attach a candy/deep-fry thermometer to the side of the pot.
   • Heat the oil over medium-high heat until it reaches 350°F (175°C).
   • The thermometer bulb should not touch the pot bottom.
   • Once at temperature, reduce heat slightly to maintain 350°F (175°C) while frying.

   + Show details− Hide details

   Ready when: Oil reaches exactly 350°F (175°C) on the thermometer

   Tip: Use a deep pot and thermometer to ensure oil doesn't overheat and fritters cook through without burning

6. 6

   Fry fritters in batchesOven 350°F / 175°C

   • Working with 3–4 fritters at a time to avoid crowding the pan, carefully place them into the hot oil.
   • Fry for 2–3 minutes per side, gently turning with a slotted spoon once the first side turns deep golden brown.
   • The interior should be tender and warm when you lift it.
   • As each batch finishes, transfer to a paper towel–lined plate.
   • Maintain the oil temperature at 350°F (175°C) throughout—adjust heat as needed between batches.
   • Do not leave fritters unattended; they cook quickly.

   + Show details− Hide details

   Ready when: Fritters are deep golden brown on both sides and feel firm when pressed lightly

   Tip: Don't stack or overcrowd the pan; frying too many at once cools the oil and creates soggy fritters

7. 7

   Serve warm

   • Arrange the warm fritters on a serving plate.
   • Pour the warm guava sauce into a small bowl for dipping, or drizzle some directly over the fritters.
   • Serve immediately while the fritters are still crispy and warm.

   + Show details− Hide details

   Tip: Fritters are best eaten fresh; they firm up and lose crispness as they cool