Nigerian Puff Puff
Golden, pillowy fried dough balls that are crispy outside and fluffy inside. A beloved Nigerian street snack, best served warm with spiced sugar or pepper sauce for dipping.
- Total time
- 35 min
- Servings
- 12
- Calories
- 156
- Protein
- 2g
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2.5 teaspoons instant yeast (dry)
- ½ teaspoon salt
- ¾ cup warm water
- 3 cups total vegetable oil, for frying plus 2 tablespoons for dough
- ½ teaspoon cinnamon or nutmeg, for dusting (optional)
Instructions
- 1
Pour 0.75 cup warm water into a large mixing bowl; the water should feel comfortably warm to your fingertip, not hot.
- 2
Add 2.5 teaspoons instant yeast and 0.25 cup granulated sugar to the warm water; stir with a spoon until the yeast dissolves completely.
- 3
Add 2 cups all-purpose flour and 0.5 teaspoon salt to the bowl; stir with a wooden spoon until a thick, sticky dough forms with no dry flour visible.
- 4
Pour 2 tablespoons vegetable oil over the dough, then stir with the spoon until the oil is fully mixed in and the dough looks shiny.
- 5
Cover the bowl with a damp kitchen towel or plastic wrap, then let it rest on the counter for 30 minutes until it has nearly doubled in size.
- 6
Pour 3 cups vegetable oil into a heavy-bottomed pot (at least 3 quarts), filling it about 2 inches deep; adjust the height so oil does not reach the rim.
- 7
Heat the oil over medium-high heat until it shimmers and a drop of water sizzles immediately on contact, about 5 to 7 minutes; use a candy or deep-fry thermometer to confirm the oil reaches 350°F.
- 8
Dip a tablespoon into the oil to coat it lightly, then scoop a spoonful of dough and use a second oiled spoon to gently slide it into the hot oil; repeat until you have 4 or 5 puff puffs frying at once, spacing them so they do not touch.
- 9
Watch the puff puffs as they fry; they will sink at first, then float to the surface within 30 seconds.
- 10
Once the puff puffs float, let them cook for 1 to 2 minutes until the bottom half turns the color of dark honey; then use a slotted spoon to gently turn each one over.
- 11
Fry the flipped side for another 1 to 2 minutes until the entire puff puff is the color of warm caramel; the surface should look smooth and glossy.
- 12
Lift the finished puff puff out of the oil with a slotted spoon and lay it on a plate lined with paper towels to drain; repeat with the remaining dough.
- 13
While the puff puffs are still warm, roll them gently in cinnamon or nutmeg if using, or dust the powder over the top using a fine sieve.
- 14
Serve immediately while warm and crispy; they will soften as they cool but are still enjoyable at room temperature.
Tools you’ll need
- large mixing bowl
- wooden spoon
- measuring cups and spoons
- kitchen towel or plastic wrap
- heavy-bottomed pot (3+ quart capacity)
- candy or deep-fry thermometer
- slotted spoon
- paper towels
- shallow plate or bowl for dusting
- fine sieve (optional, for cinnamon or nutmeg)
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