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Loading...Nicaraguan enchiladas are a beloved street food: pan-fried green plantain patties topped with a tangy cabbage-and-tomato slaw and crumbled fresh cheese. Unlike their Mexican namesake, they are not rolled tortillas but rustic golden cakes with a savory, slightly tangy profile. They are best eaten hot, drizzled with crema, with a cold tona or Coke alongside.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield8 fritters (4 servings)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 64 gCarbs
- 6 gFiber
- 12 gSugar
- 10 gProtein
- 540 mgSodium
- 780 mgPotassium
- 180 mgCalcium
- 2 mgIron
- 48 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the plantain cakes
- 4 large green (unripe) plantains (about 2 lb / 900 g)
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/2 cup vegetable oil, for frying
For the cabbage slaw
- 3 cups finely shredded green cabbage
- 1 medium tomato, diced
- 1/2 small white onion, thinly sliced
- 1/4 cup white vinegar
- 2 tablespoons water
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon kosher salt
For serving
- 1 cup crumbled queso fresco (about 4 oz)
- 1/2 cup Mexican crema or sour cream
- Lime wedges, optional
Directions
- Place unpeeled green plantains in a large pot, cover with water, and bring to a boil over high heat. Reduce heat and simmer 20-25 minutes, until a knife slides easily into the center. Drain and cool until handleable.
- Peel the warm plantains by slicing lengthwise through the peel and pulling it away. Transfer flesh to a bowl and mash with butter and salt until smooth but still slightly textured.
- Meanwhile, make the slaw: combine cabbage, tomato, and onion in a bowl. Whisk vinegar, water, oregano, and salt in a small bowl, pour over the vegetables, toss well, and let sit 10 minutes.
- Using lightly oiled hands, divide the mashed plantain into 8 equal balls. Flatten each into a disc about 3 inches wide and 1/2 inch thick, pressing firmly so they hold their shape.
- Heat vegetable oil in a large skillet over medium heat until shimmering (about 350°F). Fry the plantain discs in batches 2-3 minutes per side, until deep golden and crisp. Drain on a paper towel-lined plate.
- Arrange 2 hot fritters on each plate, spoon a generous mound of cabbage slaw on top, and scatter crumbled queso fresco over the slaw.
- Drizzle with crema, serve with lime wedges, and eat immediately while the cakes are crisp and the slaw is cool and crunchy.
Cook’s Notes
- Use truly green plantains — yellow or blackened ones will be too sweet and sticky to fry properly; they must stay firm enough to hold a disc shape.
- Don't over-mash the plantains; a few small lumps give a better rustic texture that crisps nicely in the oil.
- Press each disc firmly with the palm of your hand before frying so it does not crumble in the hot oil.
- The cabbage slaw can be made up to 2 hours ahead and refrigerated; in fact, a short rest deepens its flavor.
- For a heartier version, top with a spoonful of finely shredded salt-cod (bacalao) or browned ground beef along with the cheese.
