Overripe plantains mashed into the batter for a dense, sweet, and fruity variation.
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In a small bowl, dissolve the sugar and yeast in warm water and let it sit for 10 minutes until it becomes frothy.
Peel the overripe plantains and mash them thoroughly with a fork or blender until a smooth puree is formed.
In a large mixing bowl, combine the flour, salt, and nutmeg; create a well in the center and pour in the yeast mixture and mashed plantains.
Mix the ingredients by hand or with a wooden spoon until a thick, sticky batter forms; add the minced pepper if using for a sweet-heat balance.
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free area to rise for about 45 to 60 minutes, or until doubled in size.
Heat the vegetable oil in a deep pot over medium heat until it reaches approximately 350°F (175°C).
Using your fingertips or a small scoop, drop small rounds of batter into the hot oil, being careful not to overcrowd the pot.
Fry the balls, turning frequently, until they are golden brown and cooked through, then drain on paper towels before serving.
