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Ecuadorian Green Plantain Empanadas Recipe

Made with green plantains and stuffed with melty cheese, Ecuadorian Empanadas de Verde are a beloved snack from Ecuador’s coast. They’re usually fried to crispy perfection, but they come out beautifully in the air fryer, too!
Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer, Breakfast, Snack
Cuisine: Ecuadorian
Keyword: Ecuadorian empanadas, empanadas de verde
Servings: 9 small empanadas
Calories: 260kcal

Ingredients

  • 3 green plantains
  • water for boiling reserve some for later
  • salt to taste, add to the water while boiling and to the dough
  • 2 tablespoon butter
  • 1 cup shredded mozzarella
  • Oil for frying use a neutral oil with a high smoke point, like canola oil or vegetable oil

Instructions

  • Prep the plantains: Peel and slice the plantains into small chunks.
  • Boil: Cook the plantains in salted water until fork-tender.
  • Mash: Transfer to a food processor and pulse until you end up with a dough. You can also mash the mixture, but I find the dough a lot easier to deal with and fry when I use a food processor. If you can't mix the dough in a food processor and prefer to mash it, they will cook better in the air fryer.
  • Mix the dough: Transfer the dough to a bowl. Add a splash of the cooking water and a bit of butter to the mashed plantains. Knead until the mixture is smooth and well combined, about 4-5 minutes.
  • Shape the dough: Form the dough into balls. If the dough is sticky, put a little oil on your hands. Place each one between two pieces of parchment paper or inside a plastic bag that’s been cut open on the sides. Flatten into a disk using a rolling pin, tortilla press, or a flat object like a cutting board.
  • Fill and seal: Add a spoonful of shredded cheese to the center of each disk. Fold the dough over to form a half-moon shape. Use a bowl or your fingers to press and seal the edges.
  • Chill: Place the assembled empanadas on a parchment-lined plate and refrigerate for 30 minutes to 1 hour.
  • Fry: Heat oil in a deep skillet or pot over medium heat. Once hot, carefully add 3–4 empanadas at a time and fry until golden brown and crispy, about 5 minutes. Make sure the oil is hot before adding the empanadas to the bowl.
  • Serve: Enjoy warm with ají or a tangy tomato and onion salad on the side.

Notes

How to Make Them in the Air Fryer: 
  1. Place the assembled empanadas in a single layer in the air fryer basket. Spray with spray oil on the top. 
  2. Air fry at 380 degrees for 15 minutes or until crispy and warm!