Puff-Puff
Puff-Puff are deep-fried dough balls, a popular street food and snack in West Africa. This vegan version is light, airy, and subtly sweet, perfect for any time of day.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 482 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 50 ggranulated sugar
- 7 ginstant yeast
- 0.5 tspnutmeg, ground
- 0.25 tspsalt
- 250 mlwarm water
for frying
- 750 mlvegetable oil
Equipment
deep pot · slotted spoon · paper towels · wooden spoon · kitchen towel · whisk · large mixing bowl · kitchen thermometer
The method
Step by step
- 1
In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, ground nutmeg, and salt. Whisk them together until well combined.
About 2 min
Cook’s note: Ensure all dry ingredients are evenly distributed for consistent results.
- 2
Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a smooth, thick batter forms.
About 3 min
Cook’s note: The batter should be thick but pourable; adjust water slightly if needed to reach the desired consistency.
- 3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until the batter has doubled in size and is bubbly.
About 1 hr
Cook’s note: A warm oven (turned off) with the light on can create an ideal environment for rising.
- 4
Once risen, gently stir the batter to deflate it slightly.
About 1 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches about 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.
- 6
Using a small ice cream scoop, a spoon, or your hand, carefully drop spoonfuls of batter into the hot oil.
Cook’s note: Dip your spoon or hand in water between drops to prevent the batter from sticking.
- 7
Fry the puff-puff in batches, turning occasionally, until they are golden brown on all sides.
About 8 min
Cook’s note: Do not overcrowd the pot, as this can lower the oil temperature and result in greasy puff-puff.
- 8
Remove the cooked puff-puff with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
About 1 min
- 9
Serve warm and enjoy.
Cook’s note: Puff-puff can be enjoyed plain or with a light dusting of powdered sugar.
Per serving
Nutrition
- Calories
- 481.9kcal
- Protein
- 7g
- Carbs
- 60.8g
- Fat
- 23.4g
- Fibre
- 2.2g
- Sugar
- 12.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover puff-puff in an airtight container at room temperature.
Reheat briefly in a microwave or oven until warmed through.
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