While visiting Puerto Rico recently, I was inspired by their cuisine and intrigued by a dish called Mofongo and a blend called Sofrito that’s used regularly as the core essence of many Puerto Rican dishes.  This recipe came from that inspiration.  Enjoy!


Mofongo Fritters a.k.a. Caribbean Hushpuppies with Sofrito dipping sauce



1 Plantain

1 Idaho Potato

4 cloves garlic, whole roasted

¼ Lime juice

½ avocado, ripe

Pinch of crushed red chilies

Salt and pepper to taste

1 ½ cups vegetable oil for frying



Wash the potato with the skin on. With a fork, poke holes in the potato. Wrap the potato in plastic wrap and microwave for 5 minutes.

While the potato is cooking, wrap the garlic cloves in aluminum foil and bake for 20 minutes at 250 degrees.

Peel the plantain and cut into manageable size chunks (1 inch by 1 inch). In a large bowl begin to mash the plantain with a fork. Once the consistency of the mashed plantain is smooshed but chunky, add the ½ avocado and smash together.

Once the potato is cooked, cut in half and allow to cool. Scoop the center of the potato leaving the skin, add the potato interior to the mashed avocado and plantain mash. Squeeze the lime juice over the entire mixture. Add a pinch of red chilies and salt to taste and incorporate all together.

Prepare a deep frying pan with vegetable oil and heat to medium, or 300 degrees.

Once the garlic is roasted tender and creamy like peanut butter, add the 4 cloves to the mixture.

Make balls of Mofongo 1 ½ inches in diameter. Once all of the balls are made, layout on a sheet pan and chill.

For cooking: Add the Mofongo balls in small batches so the oil temperature remains at 300 degrees. Cook until crispy and golden brown, 5-7 minutes.

Season immediately as they leave the oil with salt and pepper to taste.

Serve with sofrito dipping sauce.


Sofrito Dipping Sauce


6 garlic cloves, minced

1 cup extra-virgin oil

4 cups yellow onions, minced

½ teaspoon dried thyme

½ teaspoon dried rosemary

½ teaspoon dried bay leaf

8 ounces pureed canned tomato puree

1 tsp salt



In a food processor add the tomato puree, garlic, thyme, rosemary, salt and bay leaf. Mix on high for one minute until all of the ingredients are well blended and incorporated. Turn the speed to low and drizzle in ½ a cup of extra virgin olive oil.

Pre-heat a medium sized skillet to medium-high. Add the remaining ½ cup of olive oil, and the minced onions. Cook the onions until translucent after 7-10. Pour in the blended aromatic mixture and cook for 15 minutes on low. Allow the mixture to cool, and re-season to taste with salt and pepper.

Feel free to let me know what you think in the comments below.

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