Nigerian Puff Puff
Tips and Tricks
Add a pinch of baking powder to the batter to make the puff puff more fluffy.
Fry the puff puff in batches to ensure that they all cook evenly.
Add a few drops of vanilla or almond extract for an extra flavor.
Heat the oil to the right temperature so that the puff puff will be nice and crispy.
After frying, let the puff puff cool for a few minutes before serving.
Ingredients:
Puff Puff
Grab a bowl large bowl and mix the salt, sugar, yeast, warm water. Add flour and mix. Let the mixture rise for approximately 1- 2 hours.
In a large, sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) 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 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.