Marranitas are typical from the Valle del Cauca region of the Pacific zone of Colombia. They are fried green plantains filled with Chicharrones, and refried into crispy balls. When I asked my friend Claudia from Tentenpié Restaurant in Cali the secret to hers being so crispy, she gave me this recipe, which dips them into chicken and garlic stock right before the second deep fry. Try it; it also helps seal them to a really round finish. These marranitas are great for parties, and can be stuffed with chicken and other surprise fillings.
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