Plantain Mosa (Plantain Puffs)
Overripe plantains mashed and deep-fried into savory-sweet dough balls.
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Ingredients
- 2 large Overripe plantains (skin should be mostly black)
- 1 1/2 cups All-purpose flour
- 1 teaspoon Active dry yeast
- 1/4 cup Warm water
- 1 tablespoon Granulated sugar
- 1/2 teaspoon Salt
- 1 small Scotch bonnet pepper, finely minced(optional)
- 3 cups Vegetable oil for deep frying
- 1/4 teaspoon Nutmeg
Instructions
- 1
In a small bowl, dissolve the yeast and sugar in warm water and let it sit for 5-10 minutes until it becomes frothy.
- 2
Peel the overripe plantains and mash them in a large bowl using a fork or potato masher until a smooth paste is formed with no large lumps.
- 3
Add the yeast mixture, salt, nutmeg, and minced pepper (if using) to the mashed plantains and stir well to combine.
- 4
Gradually fold in the flour, mixing until you have a thick, sticky batter that can hold its shape.
- 5
Cover the bowl with a clean kitchen towel and leave it in a warm place to proof for about 30 to 45 minutes until the batter rises slightly.
- 6
Heat the vegetable oil in a deep pan or pot over medium heat until it reaches approximately 350°F (175°C).
- 7
Using your fingertips or a small scoop, drop small balls of the batter into the hot oil, being careful not to overcrowd the pan.
- 8
Fry the balls, turning occasionally, for 3-5 minutes until they are golden brown and cooked through, then drain on paper towels.
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