Plantain Puff Puff – A crispy, sweet, chewy, and soft fried dough. This is your typical puff puff, but with a twist of ripe plantains, it will become your favourite.
These are so easy and quick to make.
Puff Puff is a very common West African snack which is enjoyed by many and can also be found in occasions, parties and many gatherings.
It’s made from flour, yeast, sugar and water. In this recipe, ripe plantains were added to boost the flavour and taste. This can also be served as it is or with coffee, beans (a common Cameroonian Street food), pap, tea and many more. Sometimes, sugar and cinnamon can be sprinkled on it or dipped in maple syrup and honey.
For a savory complement, try the breakfast plantain frittata. If you’re looking for a savory meal, the poulet DG in tomato sauce is a must. For something spicy, the fried gizdodo delivers a perfect blend of flavors. And for a classic side, easy plantain fufu pairs well with any main course.
What’s in Plantain Puff Puff?
- All-purpose flour
- Yeast
- Over-ripe plantains
- Warm water
- Sugar
- Salt
- Vanilla
Important Recipe Tips
- If using active dry yeast, proof the yeast in warm water for 5 minutes before using it.
- Always use warm water to activate the yeast.
- This recipe needs little or no sugar, however, you can add sugar if need be. My kids love it sweet, so I added little sugar.
- If you cannot scoop the batter with your hand, use an ice cream scoop.
- The oil to deep fry has to be at least 3 inches deep. Throughout frying, regulate the temperature because when the oil overheats, the balls will be too brown and raw inside. If possible, turn off the heat in the middle of cooking, then turn it on again when putting the next batch.
HOW TO MAKE PLANTAIN PUFF PUFF
Check the recipe card at the end of this post for a detailed recipe.
- Peel, slice and blend plantains with water till smooth.
- Pour the blended mix into a bowl and add the flour, sugar, yeast, vanilla, salt and mix till combined.
- Cover and let it double in size.
- Deep fry until it’s golden brown, then remove and place on absorbent paper.
Ingredients
- 2 large Over ripe plantains
- 1 cup Warm water warm to touch
- 3 cups All-purpose flour
- 2½ teaspoon Yeast
- 2 tablespoon Powdered milk
- ½ teaspoon Salt
- ¼ cup Sugar
- 1 teaspoon Vanilla extract optional
- Oil to deep fry
Instructions
-
Peel and cut plantains into small chunks.
-
Transfer into a blender and add the warm water, blend till it’s smooth.
-
Pour the mixture into a large mixing bowl and add the sugar, powdered milk, salt, yeast, vanilla, and flour. Mix till combined.
-
Cover and let it proof for 1 hour 30 minutes.
-
Pour oil into a pot, which should be at least 3 inches deep. Scoop batter with your hand or ice cream scoop and deep fry till golden brown.
-
Remove and place on an absorbent paper and let it cool. Serve and enjoy.