Slice plantains in quarters lengthwise and cut into 1-inch chunks. Place in a large bowl and set aside. In a blender, pulse habaneros, ginger, and cloves.
Add water incrementally, then add cayenne, salt and black pepper and blend until fully combined. Pour liquid over plantains, stir gently to coat, and marinate for at least 2 hours.
Heat oil in a deep pan. Ensure that there is enough oil in the pot to cover the plantain.
Working in batches as needed, fry plantains for about 4 minutes until deep golden brown. Remove from pan with a slotted spoon and drain on paper towels. Serve immediately.