Sweet and Savory Panamanian Plantain and Cheese Fritters with Honey-Lime Drizzle

Peel the ripe plantains and cut them into 1-inch thick slices. Boil the plantain slices in a pot of water for 10-12 minutes over medium-high heat, or until very tender. Drain well.

Transfer the cooked plantains to a large bowl and mash them thoroughly with a fork or potato masher until smooth. Stir in the crumbled queso blanco, all-purpose flour, and salt until well combined.

Heat the vegetable oil in a large, heavy-bottomed skillet or deep pot over medium-high heat until it reaches 350°F (175°C).

Form the plantain mixture into small, flattened patties, about 2 inches in diameter. Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pan.

Fry the fritters for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil. Repeat with the remaining mixture.

In a small bowl, whisk together the honey and lime juice to create the drizzle.

Serve the warm Panamanian Plantain and Cheese Fritters immediately, drizzled generously with the honey-lime sauce.