Puff-puff au plantain

Ingrédients

• 2 Plantains (overripe )
• 1/2 Onion (Medium )
• 1 Habanero pepper (or scotch bonnet)
• 3 cups Flour
• 2 tbsp Sugar (optional)
• 1/4 tsp Salt
• 2 tsp Instant Yeast
• 1 cup water (warm (not hot))
• Oil (enough for deep frying)

Préparation

1. 1

   Blend the Onions, Habanero pepper, and plantains until a smooth batter is formed. Set aside.

2. 2

   In a large bowl, combine the flour, sugar, salt, and yeast.

3. 3

   Pour the blended batter and warm water into the flour mixture and mix until well combined. About one minute.

4. 4

   Cover and leave the mixture with a fitting lid or a plastic wrap and leave to rise for at least one hour or till the batter has risen about twice it's original size.

5. 5

   Mix the dough once again to remove most of the trapped air

6. 6

   Preheat the oil in a deep pan (about 375 degrees) start frying in small batches (don't crowd the oil). Cook until the puff puff becomes golden brown and puffy, turning a couple of times to fry evenly on all sides.

7. 7

   Drain on a paper towel and serve immediately.