3 lg. ripe plantains
Vegetable oil for pan frying
2 eggs
1/4 tsp. salt
1 tbsp. flour
1 tbsp. water
2/3 c. Cheddar cheese, shredded

Peel plantains and cut each into 4 slices, lengthwise. Heat oil in a frying pan and brown slices rapidly. Drain on absorbent paper and cool slightly. Roll each slice into a cone and secure with wooden picks.

Beat eggs and salt lightly. Blend flour and water and mix with beaten eggs. Stuff the cones with the shredded cheese and cover stuffing with egg beaten.

Fry in hot oil, with stuffing downward, until egg is golden brown. Remove and drain on absorbent paper. Remove picks before serving. Note: cheese can be substituted by any cooked meat filling.