AIP Mofongo Balls with Cilantro Lime Sauce
Mofongo is a common dish served all over the Caribbean. Typically all ingredients are mashed together with a mortar and pestle. That’s one piece of equipment we don’t have here at Paleo on the Go so we used our food processor. Fried to a crispy golden brown these little balls of deliciousness will be a hit at your family will love, or great for a party. You can make them up ahead of time and fry them just before serving.
Fun fact; Many Puerto Ricans stuff their turkeys at Thanksgiving with Mofongo, replacing the bread crumbs used when making a traditional stuffing.
Mofongo Balls
Serves 16
- 2 cups avocado oil
- 3 green plantains
- 1 tablespoon finely minced garlic
- 6 oz pork rinds (cracklings)
Peel and cut the plantains into 1” chunks. Heat 2” of oil in a frying pan to 350F. Fry the plantains until golden and tender about 5 minutes. Drain. Put plantains in a processor bowl, add garlic, add pork rinds and pulse until well combined. Shape the mixture into small balls and fry them again until crisp and golden.
Cilantro Lime Sauce:
The Cilantro Lime Sauce is a simple yet versatile recipe. It compliments the Mofongo perfectly and can be used as a dip for crudite too!
- ½ cup Coconut cream
- 6 Tbl. Fresh cilantro chopped
- Zest and juice from one lime
- 1 Tbl. Extra virgin olive oil
- ½ tsp Sea salt Place all ingredients in a small processor and puree until smooth.
