Preparation

• 1.

  In a large mixing bowl, mash the ripe plantains until smooth with no lumps.

• 2.

  Add the warm water, sugar, vanilla extract, and yeast to the mashed plantains. Mix until well combined.

• 3.

  Gradually add the all-purpose flour and salt, mixing with a spatula or your hands until a sticky dough forms.

• 4.

  Cover the bowl with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.

• 5.

  Heat vegetable oil in a deep pan or pot over medium heat. The oil should be hot enough that a drop of batter sizzles upon contact.

• 6.

  Using your hands or two spoons, drop small balls of dough into the hot oil. Fry in batches, making sure not to overcrowd the pot.

• 7.

  Fry for about 4-5 minutes, turning occasionally, until golden brown and crispy on the outside.

• 8.

  Use a slotted spoon to remove the puff puffs from the oil and transfer them to a paper towel-lined plate to drain excess oil.

• 9.

  Dust with powdered sugar if desired and serve warm.