Plantain Puff Puff
Plantain Puff Puff – Nothing beats homemade Puff Puffs! They’re fresh, soft, and chewy. Not to mention they are super easy to make and absolutely delicious. You will get addicted!
Servings 25 puff puff balls
- 2 Plantains overripe
- 1/2 Onion Medium
- 1 Habanero pepper or scotch bonnet
- 3 cups Flour
- 2 tbsp Sugar optional
- 1/4 tsp Salt
- 2 tsp Instant Yeast
- 1 cup water warm (not hot)
- Oil enough for deep frying
Blend the Onions, Habanero pepper, and plantains until a smooth batter is formed. Set aside.
In a large bowl, combine the flour, sugar, salt, and yeast.
Pour the blended batter and warm water into the flour mixture and mix until well combined. About one minute.
Cover and leave the mixture with a fitting lid or a plastic wrap and leave to rise for at least one hour or till the batter has risen about twice it's original size.
Mix the dough once again to remove most of the trapped air
Preheat the oil in a deep pan (about 375 degrees) start frying in small batches (don't crowd the oil). Cook until the puff puff becomes golden brown and puffy, turning a couple of times to fry evenly on all sides.
Drain on a paper towel and serve immediately.
- Sugar is optional because the plantains are really sweet, however, if you have a sweet tooth, feel free to add some.
- It’s very important to mix the batter for at least one minute. This will help to develop the gluten
- I used instant yeast in this recipe, so I did not have to proof my yeast; however, if you are using active yeast, I will advise you to proof it for best results.
Calories: 100kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 25mg | Potassium: 100mg | Fiber: 1g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 1mg