[Recipe + Video] Piononos de Plátanos Maduros (Ripe Plantain Rolls)

A scrumptious dish of fried ripe plantain rolls stuffed with minced meat, piononos de plátano maduro are perfect to serve as a snack.

Course Party

Cuisine Dominican, Latino

Keyword dominican pionono, pionono recipe, relleno de platano maduro, ripe plantain rolls, rollo platano maduro recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 599kcal

Author Clara Gonzalez

Frying plantains: Heat oil over medium-high heat in a frying pan. Fry plantains until light golden brown.
Remove and rest on a paper towel to remove excess oil.
Rolling: Make rolls leaving a 2.5 cm [1 inch] gap with the slices and fill with the stuffing, pressing the filling to even out. Pierce with a toothpick to prevent it from unrolling.
Repeat with remaining slices.
Beating eggs: Add salt and pepper to the eggs and whisk.
Frying: Heat two tablespoons of oil in a frying pan over medium heat.
Dip a roll in egg and place in the pan. With a spoon, pour a little of the egg in the center. After two minutes, flip to cook the other side for another two minutes.
Repeat with all the rolls.
Serving: Serve alone or with a dip as picadera (appetizer).

The nutritional information DOES NOT include the stuffing. The suggested stuffing recipes have that information separately.