Steps
- Cover 2 ripe peeled plantains, cut into thirds with water in a saucepan. Boil until tender. Drain, reserving some cooking water; remove tough center fibers and mash smooth.
- Mix 1½ cups of precooked white corn flour, 1 cup of finely grated queso de año, and ½ cup of finely grated panela. Knead in the plantains and ¼ cup of reserved plantain cooking water.
- Add more cooking water as needed for a soft, workable dough. Rest for 5 minutes. Roll small pieces into logs ½in / 1.25cm thick and 3in / 7.5cm long; pinch the ends together into teardrops.
- Heat 2in / 5cm of vegetable oil in a heavy pot over medium heat. Fry in small batches, turning until golden. Drain on paper towels and sprinkle with finely grated queso llanero.