Plantain puffsNew Recipes

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

  • Prep:30 mins
    Cook:50 mins
    plus 1 hr proving
  • More effort

Nutrition per serving

  • kcal 74
  • fat 1g
  • saturates 0.3g
  • carbs 14g
  • sugars 0g
  • fibre 1g
  • protein 1g
  • salt 0.01g

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

Method

  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.

  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.

  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.

  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.

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