Salvadoran Fried Sweet Plantain Empanadas

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Salvadoran empanadas de platano turn almost-black, ultra-ripe plantains into a soft, sweet dough that is wrapped around a spiced black-bean paste and fried until crisp and golden. They are a beloved street-food snack served warm, often dusted with powdered sugar or a sprinkle of cinnamon sugar.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 42 gCarbs
• 4 gFiber
• 4 gProtein
• 105 mgSodium
• 420 mgPotassium
• 25 mgCalcium
• 1.5 mgIron
• 14 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the plantain dough

• 4 very ripe (black-skinned) plantains, peeled and cut into 1-inch rounds
• 2 tbsp unsalted butter, softened
• 1 tbsp granulated sugar
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/4 cup all-purpose flour, for dusting hands

For the sweet bean filling

• 1 cup cooked black beans, drained (or 1/2 cup dried beans, soaked and cooked until soft)
• 3 tbsp granulated sugar
• 1/4 tsp ground cinnamon
• Pinch of ground cloves
• 1 tbsp water

For frying

• 1 1/2 cups vegetable or canola oil, for shallow frying
• Powdered sugar, for dusting

Directions

1. Place the plantain rounds in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-18 minutes, until the plantains are completely tender and pierce easily with a knife. Drain well.
2. While the plantains cook, make the filling: mash the black beans in a small saucepan over medium heat with the sugar, cinnamon, cloves, and water. Cook, stirring constantly, for 5-6 minutes until thick and jam-like. Remove from heat and let cool slightly.
3. Return the drained plantains to the warm pot off the heat. Add the butter, sugar, salt, and cinnamon, then mash vigorously with a potato masher until smooth and free of lumps. Let the mixture rest 5 minutes to cool slightly so it is easier to handle.
4. Lightly flour your hands. Scoop about 1/4 cup of the plantain mixture and flatten it into a 3-inch round in your palm. Spoon about 1 teaspoon of the sweet bean filling into the center.
5. Gently fold the plantain round over the filling, pressing the edges together to seal, then flatten into a 2 1/2-inch patty about 1/2 inch thick. Repeat with the remaining plantain mixture and filling to make 12 empanadas.
6. Heat the oil in a deep skillet over medium heat to 350°F (175°C). Fry 3-4 empanadas at a time for about 2 minutes per side, until deeply golden and crisp.
7. Transfer the fried empanadas to a paper towel-lined plate to drain briefly. Dust with powdered sugar and serve warm.

Cook’s Notes

• The plantains must be fully black or very dark with some yellow remaining for the right sweetness and softness; green or yellow-only plantains will not work.
• Press the plantain dough firmly when forming each patty so it holds together during frying; any cracks will let the filling leak out.
• Maintain oil temperature around 350°F to keep the empanadas from absorbing too much oil or browning too fast.
• Empanadas are best eaten the same day they are fried. Reheat leftovers in a 350°F oven for 5 minutes to re-crisp the outside.
• For a savory twist, swap the sweet bean filling for queso fresco mashed with a little sugar, or for seasoned shredded chicken.

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