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Boflot

Golden West African yeast fritters with a crisp exterior, fluffy interior, and subtle nutmeg spice.

30 minMediumServes 6280 cal/serving

West AfricanBreakfastStovetopVeganVegetarianHalal-friendlyDairy-FreeEgg-FreeNut-FreeSoy-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 2 tsp active dry yeast
  • 1.5 cups warm water
  • 4 cups vegetable oil

Instructions

  1. 1

    In a large bowl, whisk together 3 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp ground nutmeg, and 1/2 tsp salt.

  2. 2

    In a small container, bloom 2 tsp active dry yeast in 1.5 cups warm water for 5 minutes until frothy.

  3. 3

    Pour the yeast mixture into the flour mixture and stir until a smooth, thick batter forms, then cover and let rise for 1 hour.

  4. 4

    Heat 4 cups vegetable oil in a deep pot to 350 degrees F.

  5. 5

    Drop small portions of dough into the hot oil and fry for 4 to 5 minutes, turning occasionally until golden brown.

  6. 6

    Drain on paper towels and serve warm.

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Questions

What is Boflot?

Golden West African yeast fritters with a crisp exterior, fluffy interior, and subtle nutmeg spice. This reference files it under West African breakfast: made on the stovetop, rated medium and about 30 minutes start to finish.

How hot should the oil be for Boflot?

For Boflot, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Boflot is done?

Go by the cues in the method rather than the clock. Step 3: cook until a smooth, thick batter forms. Step 5: cook until golden brown.

What if the yeast does not foam in Boflot?

Step 2 reads: "In a small container, bloom 2 tsp active dry yeast in 1.5 cups warm water for 5 minutes until frothy." Then it is dead or the liquid was too hot. Step 2 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Boflot?

The entry for Boflot calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Which part of Boflot can be done ahead?

Everything up to step 3. Step 3 is a built-in pause of 1 hour: "Pour the yeast mixture into the flour mixture and stir until a smooth, thick batter forms, then cover and let rise for 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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