- Cooking time: 50 minutes
- Portion: 4 persons
- Three half cups plantain flour
- Two cups + One-Two tablespoon of warm water
- Two-Quarter teaspoons of active dry yeast (One packet)
- Half – ¾ cup sugar
- Half tablespoon
- Salt oil for deep frying
Getting over a painful experience is much like crossing monkey bars. You have to let go at some point to move forward.
– C.S. Lewis
- calories 200kcal
- proteins 90g
- fats 3.2g
- carbohydrates 10.5g
- Start by mixing salt, sugar, water, and yeast.
- Set aside for five minutes.
- Add flour and mix. Let the mixture rise for approximately one-two hour.
- In a large saucepan, pour vegetable oil into a pot, until it is at least three inches (or about 5 centimetres) high (too little will result in flatter balls), and place on low heat.
- Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil.
- If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
- Using your hands grab a little bit of mixture at a time and drop in the oil.
- When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil.
- I usually place them on napkins right away to soak up some of the excess oil.
- If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.