Plantain Puff Puff Recipe

5 from 6 votes

Plantain Puff Puff (Buñuelos de Plátano) are light, fluffy fritters made with overripe plantains. Crispy on the outside, soft and pillowy inside. Top with sugar, honey, or chocolate!

Prep Time40

Cook Time10

Total Time50

Course: Dessert, Snack

Cuisine: African, Puerto Rican

Servings:

Calories: 347kcal

Author: Catherine Arena

Ingredients

2 overripe plantains with black skin
1 packet active dry yeast or 2 ¼ teaspoons
3 cups all purpose flour
1½ cups warm water
½ teaspoon salt
vegetable oil for frying

Toppings

confectioners sugar
granulated sugar
honey
caramel
hot sauce
chocolate fudge or syrup

Instructions

Yeast

In a small bowl, combine ½ cup warm water with the yeast. Set aside and allow it to become foamy.

Plantains

Trim the ends of the plantains. Using a knife, make a shallow slit along the length of the peel. Peel and place in a blender. Blend the plantains until completely smooth and set aside.

Batter

In a medium bowl, combine 1 cup of flour with 1 cup of warm water. Mix well using a whisk or fork until smooth.
Add the remaining flour, plantain puree, and yeast mixture.

Mix and Rest

Mix until a thick, slightly stiff batter forms. Cover with plastic wrap and let rest for 30–40 minutes, or until slightly risen.

Frying

In a deep pan or saucepan, heat about 2 cups of oil over medium-high heat.
Once the oil is hot, scoop tablespoon-sized portions of the batter and carefully drop into the oil.
Fry until golden brown on one side, then turn and cook until evenly browned on all sides. Fry in batches, do not overcrowd the pan.
Remove the puff puffs with a slotted spoon and drain on paper towels. Let rest for about 2 minutes.
Serve warm plain or with your favorite toppings.

Notes

Recipe Notes:

Sugar: Because the plantains are so sweet on their own, you do not need to add extra sugar to the batter, but if you have a sweet tooth, consider adding a few tablespoons of sugar to batter.

Storing and reheating: To store leftovers, store them in an air tight container or plastic bag in the refrigerator for up to 5 days, or freeze for 1–2 months. To reheat, place in a preheated 350°F (177°C) oven for 5–10 minutes, or until warmed through.

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