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El Restaurante Mexicano
May-June
El Restaurante Mexicano
May-June 2003

Article
Fare of Southern Mexico

Recipe courtesy Karen Hursh Graber

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Croquetas de Plátano
(Plantain Croquettes)
Makes 12 croquettes
3lg., mature plantains (plátano macho), halved
3T. flour
1-1/2c. refried black beans
1/2c. corn oil, or as needed

In a medium size saucepan, boil the plantains until soft. Drain and peel. Mash the plantains very well until smooth. Add the flour and thoroughly incorporate it, making a soft dough.

Using moistened hands, shape plantain dough into 12 balls, pushing a tablespoon of beans into the center of each one. (The refried beans should not be runny. They should be cooked until fairly dry.) Flatten them into patties and fry in hot oil until golden brown on both sides. Drain on paper towels. Serve as an appetizer, side dish or buffet item.

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