This plantain puff puff recipe is a tasty twist on the classic African puff puff. By folding ripe plantains into the traditional batter you get a snack that tastes like fried plantain and puff puff in one — soft and sweet inside with a crisp golden exterior. It’s quick to prepare and a perfect way to use overripe plantains.
I often keep plantains on hand because they are versatile in so many West and Central African dishes. One day I found mine had ripened faster than expected. After grilling a few, I turned the rest into a blended plantain batter and added it to a standard puff puff mix. The result was wildly popular at breakfast—my kids couldn’t stop eating them.
These plantain puff puffs are naturally sweet, so there’s no need to add extra sugar if you use very ripe plantains. The key is softness: overripe plantains with skins turning from yellow to black make the best batter. The blacker the peel, the sweeter and softer the fruit inside — perfect for this recipe.
Plantain puff puff is simple and low-fuss. In short: activate yeast in warm water, blend or mash ripe plantains with more water, combine with flour and salt to a spoonable batter, let it rest, then fry spoonfuls until golden. The frying step produces crisp, golden balls with a soft, fluffy interior.
Watch how to make plantain puff puff:
Plantain Puff Puff Recipe
Ingredients
- 2 large overripe plantains
- 3 cups all-purpose flour (375 g)
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cup warm water
- 1/2 teaspoon salt
Instructions
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Pour 1/2 cup warm water into a large bowl, sprinkle in the yeast and let sit for a few minutes to activate.
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Peel the plantains and blend with the remaining 1 cup of warm water until smooth. Alternatively, mash the plantain with a fork, then stir in the water.
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Add the blended plantain to the yeast mixture, stir in the salt, then gradually add the flour a little at a time, stirring to form a thick batter. The batter should hold together in your hand without running off; adjust with more flour or water as needed.
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Cover the bowl and let the batter rest for about 40 minutes to rise.
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Heat oil in a deep pot to around 350°F (180°C). Drop tablespoonfuls of batter into the hot oil without overcrowding. Fry for 5–10 minutes, turning once, until golden brown. Drain on paper towels.
Notes
Nutrition
Carbohydrates: 51 g |
Protein: 7 g
Additional Info
If you try this recipe, please share a photo on social media and tag the creator — it’s always a pleasure to see how others enjoy plantain puff puff.