Puff puff is known by different names depending on the country but it is a major snack in West Africa and if you can make these appetizers at home with basic ingredient consisting of flour, sugar, yeast, water, salt, and oil for deep frying., then you will love it. Puff puff is a quick and easy recipe with a few low-cost ingredients but doesn’t underestimate how delicious it is because of its simplicity. You almost cannot go wrong making this if the instructions are properly followed and I must say, it is very delicious. Deep frying can be a little messy but the result is worth the cleanup
Start by proofing the yeast by adding warm water to it and let it rest for a few minutes until ready. In a different bowl, add your flour, sugar, a quarter teaspoon of nutmeg and eggs then begin to mix them all together. Add more water while continuing to mix the flour with a whisk until it forms a light mixture that is not too runny and not too thick. Once you are done with the mixture, you just have to cover it with a cling film for about an hour. After an hour of leaving it to rise, it will have doubled in size and its ready to be fried.
To fry your pasta and produce those round golden puffs, scoop the mixture into one hand and turn your hand upside down while you squeeze the pasta into the oil. Use the space between your index finger and your thumb. For a Softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out. Do not overcrowd the frying pan, it will absorb excess oil and sometimes make it soggy.
- 2 cups + 1-2 tablespoons warm water
- 2 1/4 teaspoon active dry yeast (1 packet)
- 3 1/2 cups flour
- 1/2- 3/4 cup sugar
- 1/2 Tbsp salt
- Oil for deep frying
- Mix salt, sugar, water, and yeast. Set aside for 5 minutes.
- Add flour and mix.
- Let the mixture rise for approximately 1- 2 hours
- In a large, saucepan pours vegetable oil into a pot, until it is at least 3 inches 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