👨‍🍳 조리법

1. 1

   Peel the ripe plantains and cut them into 1-inch thick slices. Place them in a pot with enough water to cover and boil for about 15-20 minutes, or until very soft. Drain well.

2. 2

   Mash the cooked plantains thoroughly in a bowl until smooth. Add the flour, sugar, and salt. Mix well until a cohesive dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.

3. 3

   On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut out circles.

4. 4

   Place about 1 tablespoon of sweetened condensed milk (or your chosen filling) in the center of each dough circle. Fold the dough over to create a half-moon shape, and press the edges firmly to seal. You can crimp the edges with a fork for extra security.

5. 5

   Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat to about 350°F (175°C). Carefully fry the empanadas in batches, turning occasionally, until golden brown and cooked through, about 3-5 minutes per side.

6. 6

   Remove the empanadas from the oil and place them on a wire rack lined with paper towels to drain excess oil. Dust with cinnamon if desired, and serve warm.