Dominican-Style Sweet Plantain Empanadas
Golden fried empanadas filled with sweet ripe plantains and spiced cheese, capturing the beloved flavors of the Dominican Republic. This Caribbean-inspired recipe, ready in about 35 minutes, turns ripe plantains, grated mozzarella cheese, all-purpose flour into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 190 calories and feeds 8, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium ripe plantains
- 1 cup grated mozzarella cheese
- 1 cup all-purpose flour
- 1/4 cup water
- 1/2 tsp salt
- for frying, about 2 cups vegetable oil
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and slice 3 medium ripe plantains into chunks and steam or boil in water for about 10 minutes until very soft and tender.
- Step 2: Transfer softened plantains to a bowl and mash thoroughly with 1/2 tsp salt, 1/4 tsp ground cinnamon, and 1/8 tsp ground nutmeg until smooth.
- Step 3: Mix 1 cup all-purpose flour with 1/4 cup water gradually to form a soft dough. Divide dough into 8 equal balls.
- Step 4: Flatten each dough ball into a 4-inch circle on a lightly floured surface. Spoon about 2 tbsp of the mashed plantain mixture and 2 tbsp grated mozzarella cheese onto the center of each circle.
- Step 5: Fold dough over filling to create a half-moon shape and press edges firmly to seal.
- Step 6: Heat 2 cups vegetable oil in a deep skillet over medium heat to 350°F. Fry empanadas in batches for 3-4 minutes each side until golden brown and crisp.
- Step 7: Drain on paper towels and serve warm as a sweet and cheesy snack or appetizer.
Frequently asked questions
How long does Dominican-Style Sweet Plantain Empanadas take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Dominican-Style Sweet Plantain Empanadas?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Dominican-Style Sweet Plantain Empanadas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Dominican-Style Sweet Plantain Empanadas for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Dominican-Style Sweet Plantain Empanadas?
Caribbean snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
