Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Plantain puff puffs combine two of San Francisco chef Simileoluwa Adebajo's favorite things: fried plantains and puff puffs (Nigeria's nutmeg-scented fried dough). For the best flavor, be sure to use overripe plantains, which will have completely black or mottled black skin.

EatingWell.com, May 2022


Credit: Photographer: Greg DuPree, Food Stylist: Margaret Dickey, Prop Stylist: Kay Clarke

Recipe Summary

55 mins
2 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


Deep-fry or candy thermometer


Find plantains at 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.

Nutrition Facts

3 puff puffs
244 calories; protein 2g; carbohydrates 29g; dietary fiber 3g; sugars 15g; added sugar 9g; fat 15g; saturated fat 2g; mono fat 10g; poly fat 2g; vitamin a iu 384IU; vitamin b3 niacin 1mg; vitamin c 9mg; folate 12mg; vitamin k 1mg; sodium 3mg; calcium 13mg; iron 1mg; magnesium 28mg; phosphorus 61mg; potassium 228mg; omega 6 fatty acid 2g; niacin equivalents 2mg; selenium 7mcg.