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Plantain puffs

Plantain puffs served with coffee sauce

Plantain puffs

Name: Plantain puffs
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: Makes 40-50
Cuisine: Jamaican
Ingredients: 2 plantain; 100ml whole milk; 50g golden caster sugar plus 1 tbsp; 7g sachet fast-action dried yeast; 400g plain flour plus extra for dusting; 150g condensed milk; 2 x 50ml shots of strong coffee; 500ml-1 litre vegetable oil for deep-frying; 75g caster sugar; 2 tsp ground cinnamon; ½ tsp ground nutmeg

Melissa Thompson – Journalist and food writer

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Makes 40-50

More effort

Prep: 30 mins

Cook: 50 mins

plus 1 hr proving

A star rating of 5 out of 5.2 ratingsRate

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Serve these moreish plantain puffs with a coffee sauce for dunking. Shared by food author Melissa Thompson, the recipe is inspired by her Jamaican heritage

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 plantain
100ml whole milk
50g golden caster sugar

plus 1 tbsp
7g sachet fast-action dried yeast
400g plain flour

plus extra for dusting
150g condensed milk
2 x 50ml shots of strong coffee
500ml-1 litre vegetable oil

for deep-frying

For the dusting

75g caster sugar
2 tsp ground cinnamon
½ tsp ground nutmeg

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Nutrition: Per serving (50)

kcal74
fat1g
saturates0.3g
carbs14g
sugars5g
fibre1g
protein1g
salt0.01g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Roast the plantain, in its skin, for 20-30 mins until the flesh is soft. Meanwhile, gently warm the milk in a pan until lukewarm. Stir in 1 tbsp of the sugar, then add the yeast. Take off the heat and leave to stand for 10 mins.
step 2

Take the plantain out of the oven and, once cool enough to handle, scoop the flesh into a bowl. Mix the flour with the remaining sugar, then mix in the plantain flesh. Stir in 150ml water gradually using a cutlery knife until you have a loose, sticky dough. Leave in a warm place, covered with a damp tea towel, for 1 hr or until doubled in size.
step 3

Mix the condensed milk and coffee in a small bowl and set aside. Mix the ingredients for the dusting together in a wide, shallow bowl.
step 4

Fill a heavy-based saucepan half-full with the oil, and gently heat to 180C. If you don’t have a thermometer, drop a small bit of batter into the oil. It’s ready when the batter drops to the bottom, then rises after 3-5 seconds. Wet your hands to stop the dough sticking, and take a small amount, about the size of a walnut, and carefully drop into the oil. Repeat, working in batches and ensuring there is space enough so the puffs aren’t touching. Cook for 2 mins or until golden brown, then turn and fry for another 2 mins until brown all over. Remove using a slotted spoon and drain on kitchen paper, then roll each puff in the dusting and transfer to a plate. Serve with the coffee sauce on the side, for dunking.

Recipe from Good Food magazine, October 2021

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A star rating of 5 out of 5.2 ratings

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