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.
Photo: Photographer: Greg DuPree, Food Stylist: Margaret Dickey, Prop Stylist: Kay Clarke
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 350F.
(Alternatively, use a 1-tablespoon measure to scoop the batter.
)Repeat until the pan is full.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
