Empanadas de Plátano con Leche

Salvadoran empanadas made from ripe plantains, filled with a creamy custard, fried until crispy, and coated with granulated sugar. This indulgent treat is beloved by many.

Cook time: 90 minutes

Servings: 10

Ingredients

• 8 plantains
• 5 cups water
• 2 tablespoons poleada
• 4 cups vegetable oil
• 0.25 cup granulated sugar

Instructions

1. Cut the ends off the plantains. Slice each plantain crosswise into four equal pieces.
2. In a large pot over medium-high heat, combine the plantains and 5 cups water and bring to a boil. Turn the heat to medium-low, cover, and cook until the peel separates from the flesh, about 25 minutes.
3. Using tongs or a large slotted spoon, remove the plantains from the water, peel them, and place them in a large bowl. Using a fork, a potato masher, an immersion blender, or even the paddle attachment for a stand mixer, mash the plantains until there are no clumps. Let cool to room temperature.
4. Take ¼ cup of the mashed plantain and flatten it between your palms, using your fingers to create an even 4-inch-thick disk. Place about 2 tablespoons of poleada on one half of the disk. Fold over the other half of the plantain, like a clamshell, and press on the edges to securely seal the empanada on all sides. Shape the empanada into an oblong form. If any tears occur, patch them with additional dough. Repeat with the remaining plantain and poleada.
5. Line a large plate with paper towels or put a wire cooling rack in a baking sheet and place near the stove. In a large stockpot or Dutch oven over medium-high heat, warm the vegetable oil until it reaches 375°F. Add a pea-size portion of plátano; if the oil sizzles, it's ready for frying.
6. Add four empanadas to the oil and fry until crispy and caramelized deep brown, about 2 minutes per side. Transfer the fried empanadas to the prepared plate to drain and let cool to the touch.
7. Roll each empanada with some of the granulated sugar and serve.