Ingredients
- 2 pounds plantains, very ripe, peeled and mashed (about 3 large)
- 1 small red onion, peeled and minced
- 3/4 cup corn kernels, fresh or canned or frozen corn, drained well (about 1 - 2 large ears)
- 1/4 cup cilantro leaves, fresh, chopped
- 3 garlic cloves, peeled and minced
- 1 tablespoon red wine vinegar
- 1 1/2 teaspoons cumin seeds, toasted and ground
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup masa harina (divided) (instant)
- 1/2 cup vegetable or corn oil
- 1 cup sour cream
How to Make
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Step 1: In the bowl of an electric mixer, combine the plantains and the next 8 ingredients (onion - black pepper). Beat on high speed for 30 seconds until well blended (or can mix in a bowl by hand using a wooden spoon), then gradually add the masa harina (about 1/2 cup) until the mixture forms a stiff batter. Spread the remaining masa harina on a plate.
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Step 2: With slightly wet hands, form the batter into 1 1/2-inch balls. Roll the balls in the masa and flatten each ball into a 2-inch circle.
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Step 3: Meanwhile, heat the oil in a large cast iron or heavy bottomed skillet pan over medium-high heat. When the oil is sizzling hot, add cakes, working in batches as necessary to avoid crowding the pan. Fry until deep golden brown on both sides, 1 - 2 minutes per side, and transfer to paper towels to drain. Sprinkle with additional salt, and allow the cakes to stand for at least 5 minutes before serving. Serve with sour cream.
We hope you enjoy this recipe!
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