Plantain Puff Puffs

Combine plantains and 2 tablespoons water in a food processor; puree until smooth.

Combine flour, 1/2 cup sugar, yeast and nutmeg in a large bowl and mix well. Add the pureed plantain and the remaining 4 tablespoons warm water; mix until smooth. Cover and set aside in a warm place until spongy, about 1 hour.

Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. Heat oil in a large pot or flat-bottom wok over medium heat until it reaches 350°F. Working in batches, scoop up about 1 tablespoon of the dough with your four fingers and use your thumb to drop it into the hot oil. (Alternatively, use a 1-tablespoon measure to scoop the batter.) Repeat until the pan is full. Cook the puff puffs, adjusting the heat as necessary to maintain the oil temperature at 350°F and flipping halfway, until golden brown, about 1 to 2 minutes per side. Repeat with the remaining batter. Sprinkle both sides of the puff puffs with the cinnamon sugar.