Makes 4 servings

1 green plantain, peeled and coarsely grated
1 ripe yellow plantain, peeled and coarsely grated
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
Kosher salt and pepper, to taste
Vegetable, canola, or peanut oil, for frying

Line a large plate with a few layers of paper towels and set aside.

In a medium bowl, combine the green and yellow plantains, garlic, cumin, and some salt and pepper.

Pour enough canola oil into a deep heavy skillet to fill it about 1/2-inch.  Heat the oil over medium heat until the tip of the handle of a wooden spoon gives off a slow, steady stream of tiny bubbles.  Working in batches, add heaping tablespoons of the plantain mixture to pan.  Fry the fritters, turning once, until golden-brown and crisp, about 2 minutes per side.  Using a metal spatula, transfer to the paper towels to drain and sprinkle with salt.  Serve warm.

Here, Daisy shows you how to make them: