This plantain puff puff recipe is based on puff puff recipe, which is a common African snack. The addition of plantains, another African favorite is a great twist to this well-loved snack. A bite of this is like having fried ripe plantains and puff puff at once. It is the best of both worlds – so tasty and equally very easy to make!
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Puff Puff is a popular African street food that is insanely tasty. This version is made with overripe plantains. It is a great way to use up overripe plantains.
- 2 large overripe plantains
- 3 cups all-purpose flour (375 g)
- 2 ¼ teaspoons active dry yeast
- 11/2 cup warm water
- ½ teaspoon salt
Pour half a cup of warm water into a large bowl. Add in your yeast and set aside.
Peel the plantains and blend together with remaining 1 cup of water until smooth. Alternately, you could mash the plantains in a bowl with a fork then add the water and stir to combine.
Pour blended plantains into yeast mixture. Add salt and stir well. Add in flour in little bits, stirring each time you add some. Stir to form a batter. You should be able to hold the batter in your hands without it falling out quickly. If it is too light, add more flour. If it is too thick, add more water.
Cover the batter with plastic wrap and let it rest for about 40 minutes.
Heat oil in a large pot for 5-10 minutes on medium heat (350 degrees F or 180 degrees C). Drop tablespoonfuls of batter into the oil to fry. Be careful not to overcrowd the pan. Let the balls cook for about 5-10 minutes until golden brown. Flip the sides half-way through. Remove and place on paper towel to absorb excess oil.