Recipe for Mofongo

Ingredients

30 m2 servings726 cals

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• Haggen Food & Pharmacy
• 16200 SW Pacific Hwy Ste Z
• TIGARD, OR 97224

• Fred Meyer
• 19200 SW Martinazzi Ave Ste A
• TUALATIN, OR 97062

• QFC
• 7525 SW Barnes Rd
• PORTLAND, OR 97225

• 3 cups canola oil for frying
• 3 cloves garlic, or to taste
• 3 tablespoons olive oil

• 1/8 cup crushed fried pork skins
  
  
• 2 green plantains, peeled and sliced into 1/2-inch rounds
• salt to taste
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Directions

Print 

• 
• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
2. 
   
   
3. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.
4. 
   
   

Footnotes

• Editor's Note
• We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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