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Crispy Garlic Mofongo

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A crispy, garlicky Puerto Rican mofongo with a perfect blend of crunchy texture and bold garlic flavor, made with twice-fried green plantains and roasted garlic.

Ingredients

Scale
  • 3 medium green plantains, peeled and sliced into 1-inch rounds
  • 6–8 large garlic cloves, peeled
  • 1 cup olive oil or vegetable oil for frying
  • ½ cup pork cracklings (chicharrón), crumbled (optional)
  • ¼ cup warm chicken broth
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons softened butter
  • 2 tablespoons fresh parsley or cilantro, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Place peeled garlic cloves on a parchment-lined baking sheet and roast for 15-20 minutes until soft and golden. Let cool slightly.
  2. Peel the green plantains by slicing off the ends and making a shallow cut along the peel. Slice into 1-inch rounds.
  3. Heat 1 cup of oil in a large heavy-bottomed skillet over medium-high heat to about 350°F (175°C). Fry plantain slices in batches for 3-4 minutes until light golden but still soft inside. Remove with a slotted spoon and drain on paper towels.
  4. In a large bowl or mortar, combine fried plantains, roasted garlic cloves, softened butter, salt, and pepper. Add chicken broth gradually to loosen the mixture. Mash together until chunky but cohesive. Fold in pork cracklings and chopped parsley if using.
  5. Shape the mashed mixture into small balls or dome shapes using hands or a mold, pressing firmly but not overworking.
  6. Reheat oil to 375°F (190°C). Fry mofongo balls carefully for 3-5 minutes until golden brown and crispy, turning gently to brown evenly. Drain on paper towels.
  7. Serve hot with your favorite Puerto Rican stew, broth, or fresh salad.

Notes

Roast garlic to mellow sharpness and add sweetness. Double frying plantains ensures a crispy exterior and soft interior. Add chicken broth gradually to avoid mushy texture. Keep oil temperature between 350-375°F for best frying results. Leftovers store well refrigerated for 2-3 days and reheat gently to maintain crispiness. For vegetarian/vegan versions, omit pork cracklings and butter, substitute with toasted nuts or roasted chickpeas. Air fryer method: air fry at 400°F (200°C) for 10-12 minutes, flipping halfway.

Nutrition

Keywords: mofongo, Puerto Rican, garlic mofongo, crispy mofongo, plantains, fried plantains, authentic Puerto Rican recipe, mofongo recipe, garlic, comfort food

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