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Photo: Photographer: Greg DuPree, Food Stylist: Margaret Dickey, Prop Stylist: Kay Clarke
Active Time:55 minsTotal Time:2 hrsServings:12Jump to Nutrition Facts
Active Time:55 minsTotal Time:2 hrsServings:12
Active Time:55 mins
Active Time:
55 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3largeoverripe plantains, peeled6tablespoonslukewarm water, divided1cupwhole-wheatorall-purpose flour½cupgranulated sugar plus 1 tablespoon, divided3 ½teaspoonsinstant yeast2 ½teaspoonsground nutmeg1tablespoonground cinnamon2cupsavocado oilorcanola oil
Cook Mode(Keep screen awake)
Ingredients
3largeoverripe plantains, peeled
6tablespoonslukewarm water, divided
1cupwhole-wheatorall-purpose flour
½cupgranulated sugar plus 1 tablespoon, divided
3 ½teaspoonsinstant yeast
2 ½teaspoonsground nutmeg
1tablespoonground cinnamon
2cupsavocado oilorcanola oil
DirectionsCombine plantains and 2 tablespoons water in a food processor; puree until smooth.Combine flour, 1/2 cup sugar, yeast and nutmeg in a large bowl and mix well. Add the pureed plantain and the remaining 4 tablespoons warm water; mix until smooth. Cover and set aside in a warm place until spongy, about 1 hour.Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. Heat oil in a large pot or flat-bottom wok over medium heat until it reaches 350°F. Working in batches, scoop up about 1 tablespoon of the dough with your four fingers and use your thumb to drop it into the hot oil.(Alternatively, use a 1-tablespoon measure to scoop the batter.)Repeat until the pan is full. Cook the puff puffs, adjusting the heat as necessary to maintain the oil temperature at 350°F and flipping halfway, until golden brown, about 1 to 2 minutes per side. Repeat with the remaining batter. Sprinkle both sides of the puff puffs with the cinnamon sugar.EquipmentDeep-fry or candy thermometerTipFindplantainsat large supermarkets or Latin markets. A ripe plantain has black-yellow skin; for this recipe they should be heavily mottled or mostly black. To peel, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.Originally appeared: EatingWell.com, May 2022
Directions
Combine plantains and 2 tablespoons water in a food processor; puree until smooth.Combine flour, 1/2 cup sugar, yeast and nutmeg in a large bowl and mix well. Add the pureed plantain and the remaining 4 tablespoons warm water; mix until smooth. Cover and set aside in a warm place until spongy, about 1 hour.Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. Heat oil in a large pot or flat-bottom wok over medium heat until it reaches 350°F. Working in batches, scoop up about 1 tablespoon of the dough with your four fingers and use your thumb to drop it into the hot oil.(Alternatively, use a 1-tablespoon measure to scoop the batter.)Repeat until the pan is full. Cook the puff puffs, adjusting the heat as necessary to maintain the oil temperature at 350°F and flipping halfway, until golden brown, about 1 to 2 minutes per side. Repeat with the remaining batter. Sprinkle both sides of the puff puffs with the cinnamon sugar.EquipmentDeep-fry or candy thermometerTipFindplantainsat large supermarkets or Latin markets. A ripe plantain has black-yellow skin; for this recipe they should be heavily mottled or mostly black. To peel, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.
Combine plantains and 2 tablespoons water in a food processor; puree until smooth.
Combine flour, 1/2 cup sugar, yeast and nutmeg in a large bowl and mix well. Add the pureed plantain and the remaining 4 tablespoons warm water; mix until smooth. Cover and set aside in a warm place until spongy, about 1 hour.
Combine the remaining 1 tablespoon sugar and cinnamon in a small bowl. Heat oil in a large pot or flat-bottom wok over medium heat until it reaches 350°F. Working in batches, scoop up about 1 tablespoon of the dough with your four fingers and use your thumb to drop it into the hot oil.(Alternatively, use a 1-tablespoon measure to scoop the batter.)Repeat until the pan is full. Cook the puff puffs, adjusting the heat as necessary to maintain the oil temperature at 350°F and flipping halfway, until golden brown, about 1 to 2 minutes per side. Repeat with the remaining batter. Sprinkle both sides of the puff puffs with the cinnamon sugar.
Equipment
Deep-fry or candy thermometer
Tip
Findplantainsat large supermarkets or Latin markets. A ripe plantain has black-yellow skin; for this recipe they should be heavily mottled or mostly black. To peel, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.
Originally appeared: EatingWell.com, May 2022
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Nutrition Facts(per serving)244Calories15gFat29gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
