1. In a large pot, bring some salted water to a boil.
2. Get the plantains peeled by:
   1. cutting off the tops and bottoms
   2. score the peel lengthwise, through to the flesh
   3. use your fingers to pry under the score marks and peel off the…peel
3. Plop the plantains in the water and boil under tender, about 10 minutes.
4. In a saute pan, melt a few tablespoons of fat over medium heat. Add the celery, carrot and onion. Saute until cooked through, about 10 minutes.
5. Add the saute mixture, plantains, eggs, sage, and fat of choice to a food processor and blend until smooth. The batter will be sticky.
6. In a 1 or 1 ½ quart sauce pot melt the 2 cups of frying fat. If you have a candy/oil thermometer, you’ll need to make sure the temperature is at least 300ºF, or the stuffing hush-puppies will not hold together in the oil. 
7. Using a scooper or spoon, portion out about ½ a tablespoon worth of hush-puppy batter and drop it into the oil. You can probably fit about 4-6 hush puppies at a time, so you’ll be doing this in batches. 
8. Fry until golden brown. Serve immediately.

Notes