Nigeria / Snacks
Puff puff
Yeasted balls of loose batter, deep-fried crisp outside and airy within.
Ingredients
- Flour500 g
- Dry yeast10 g
- Sugar100 g
- Warm water400 ml
- Nutmeg1/2 tsp
- Salt1 tsp
- Oil for frying1 1/2 l
- Icing sugar, to serve40 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
Whisk in the flour, nutmeg and salt to a smooth loose batter without lumps.
Cover it and leave it somewhere warm for an hour; it should double and bubble all over.
Heat the oil to 170 °C and test with a drop of batter; it should surface within two seconds.
Take batter in your palm and squeeze a ball out between thumb and forefinger straight into the oil.
Fry three minutes, turning them with a slotted spoon, to an even golden brown.
Drain them on paper and serve warm, dusted with icing sugar.
