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Nigerian Puff Puff

Nigerian Puff Puff
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Nigerian Puff Puff is a beloved West African snack consisting of soft, fluffy, and sweet deep-fried dough balls. This easy recipe uses simple pantry staples to create a light and airy treat perfect for snacks, parties, or breakfast. Whether enjoyed plain or with variations like spices, fruit, or savory ingredients, these golden delights are quick to prepare and sure to please a crowd.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon instant yeast

Wet Ingredients

  • 1 cup warm water (about 110°F / 43°C)

For Frying

  • Vegetable oil or palm oil (enough for deep frying)

Instructions

  1. Prepare the yeast mixture: Dissolve the sugar in warm water, then sprinkle the instant yeast on top. Let it sit for 5 to 10 minutes until it becomes frothy, indicating active yeast.
  2. Mix the dry ingredients: In a large bowl, combine the all-purpose flour and salt to distribute the salt evenly and prevent clumps.
  3. Combine wet and dry ingredients: Pour the frothy yeast mixture into the bowl with the flour and salt. Stir gently with a wooden spoon or your hand until a smooth, thick batter forms without lumps. Avoid overmixing to keep the batter light.
  4. Allow the dough to rise: Cover the bowl with a clean cloth or plastic wrap. Let it rest in a warm place for 1 to 2 hours until the batter doubles in size, developing the signature airy texture.
  5. Heat the oil for frying: Pour enough vegetable or palm oil into a deep pot or fryer to allow the puff puff to float. Heat the oil to about 350°F (175°C) for optimal frying.
  6. Fry your Puff Puff: Using your hand or a small spoon, gently drop portions of the batter into the hot oil. Fry in batches to avoid overcrowding. Turn them occasionally until golden brown and cooked through, about 3 to 4 minutes per batch.
  7. Drain and cool: Use a slotted spoon to remove the puff puff and place them on paper towels to drain excess oil. Let them cool slightly before serving to enjoy their crispy outside and soft inside.

Notes

  • Maintain consistent oil temperature around 350°F (175°C) to avoid undercooking or burning.
  • Do not skip the rising time for proper fermentation and fluffy texture.
  • Test fry one or two pieces first to adjust oil temperature or cooking time as needed.
  • Use warm water (not hot) to activate yeast effectively without killing it.
  • Mix the batter gently to keep it light and prevent density.

Nutrition

Keywords: Nigerian Puff Puff, Puff Puff, West African snack, fried dough balls, vegan snack, fluffy snack

Find it online: https://marygourmet.com/nigerian-puff-puff/