Ingredients

• 5 ripe plantains, cut into chunks
• 1/2 cup white sugar
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Filling:
• 2 1/2 cups whole milk, divided
• 1/4 cup cornstarch
• 2 tablespoons white sugar
• 1 tablespoon lemon zest
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• vegetable oil for frying

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Instructions

1. Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain.
2. Peel plantains while still hot and mash in a bowl until smooth.
3. Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes.
4. Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth.
5. Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes.
6. Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling.
7. Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.