Puerto Rican Sweet Plantain Fritters with Cheese (Torrejas de Plátano Maduro)

Peel the ripe plantains and cut them into 1-inch thick rounds. Place the plantain rounds in a medium saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 10-12 minutes, or until the plantains are very tender when pierced with a fork.

Drain the cooked plantains thoroughly and transfer them to a large bowl. Mash them with a fork or potato masher until smooth. There should be no large lumps remaining.

Add the all-purpose flour, ground cinnamon, and salt to the mashed plantains. Mix well until a soft, pliable dough forms. If the dough is too sticky, add 1-2 tablespoons more flour until it is manageable.

Take about 1 1/2 tablespoons of the plantain dough and flatten it into a small disc in the palm of your hand. Place one cube of mozzarella cheese in the center, then carefully fold the dough around the cheese and shape it into a small, oval-shaped fritter, ensuring the cheese is fully enclosed.

Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.

Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining fritters. Serve warm.