Puff Puff is a deep fried Nigerian snack made from flour, yeast, sugar, water. It is a soft, almost pillowy yet chewy snack. Puff Puff is not to be confused with ‘Buns,’ which is a richer Nigerian snack, due to the addition of eggs and milk. Puff Puff is very basic, no fancy pants there!
It’s incredibly easy to make, even if its your first time making it!
To make Puff Puff, here’s what you’ll need:
|Prep Time: 5 Mins (to 1hr)||Cook Time: 5 Minutes||Difficulty: Easy||Serves: 6|
- 1 cup all purpose flour
- 1 cup room temperature water
- 1 tsp dry yeast powder
- 1/2 tsp table salt
- 3 tbsps granulated white sugar
- 5-6 cups Canola Oil for frying
1. Add all dry ingredients to a bowl and mix
2. Add water in increments, stirring/mixing as you go along. It should have a stretchy, elastic, cake batter consistency (mix thoroughly).
3. Cover with napkins & put in an unheated oven to rise for 1-2 hours
It should look like this after its risen:
4. Mix some more, then pre-heat oil in a deep fryer
5. Use hands or a rounded spoon to scoop mixture into oil
6. Test oil temperature by dropping in a spoonful of batter. Once it turns dark golden brown, its hot enough!
7. Add spoonfuls of batter to oil, avoid overcrowding
8. Once underside turns dark golden brown, flip it (1-2 mins per side)
9. Once done, put on a plate lined with paper towel to drain oil
And you’re done!
(Puff Puff Texture Shot – No Flash)
(Puff Puff Texture Shot with Flash)
- The consistency of the batter is really important; it shouldn’t be too thick or too thin, before you count to two, it should drop back down if you hold some up with a spoon. It’s stretchy, almost like an elastic.
- Taste wise, once your batter has risen, you should be able to tell by smell if it’ll taste good. You’ll just have to trust me on this one! The risen batter should smell like it’s been cooked and ready to eat.
- If you want to skimp or add more sugar, you can taste the batter before putting it away to rise, to see if it’s sweet enough. Don’t eat a teaspoonful now, just dip your finger in it and taste!
- Once the oil is hot enough and you drop the batter in, it should float up almost immediately, always test one to get the right temperature.
- When you flip some of the Puff Puff while frying, it might just flip right back to the side it was previously on, so you could either try to hold those ones down with your turner or just leave it be. This often accounts for some Puff Puff having a lighter side to them, doesn’t affect the taste though!
- You don’t have to use Canola Oil, feel free to use Vegetable Oil, Corn oil or a mix of oils.
- You can substitute granulated white sugar for dark or light brown sugar, honey or agave nectar, though you might have to a tad more of the honey/nectar to get the sweetness just right. You’d also want to cut back on the water just a tiny bit, since honey/nectar are liquids.
- Puff Puff can be incredibly greasy and there’s really no other way around that, it’s got to be deep frying! You could squeeze it in a paper towel and flatten it, but that would take away from the joy of eating it as is! Just be sure not to eat it everyday or even every week!