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Puff Puff (Fried Dough Balls)

Soft, pillowy West African fried dough balls made with yeasted batter and a hint of nutmeg. These sweet, airy puffs are a popular street food and party snack across Nigeria and Ghana. Plan ahead: allow 1 hour for the batter to rise.

35 minEasyServes 6260 cal/serving

West AfricanDessertStovetopVegetarianHalal-friendlyEgg-FreeDairy-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp instant yeast
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1.5 cups warm water (about 110°F)
  • 6 cups vegetable oil (for frying)

Instructions

  1. 1

    In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tsp instant yeast, 1/2 tsp ground nutmeg, and 1/2 tsp salt. Whisk to combine.

  2. 2

    Pour in 1.5 cups warm water (about 110°F) and stir until a smooth, thick batter forms with no lumps - similar to thick pancake batter.

  3. 3

    Cover and let rise in a warm place for 1 hour, until puffed and bubbly.

  4. 4

    Heat 6 cups vegetable oil (for frying) in a deep pot to 350°F (175°C), at least 3 inches deep.

  5. 5

    Scoop batter into rounded balls and drop into hot oil in batches of 6-8. Fry, turning occasionally, until deep golden brown, about 3-4 minutes per batch.

  6. 6

    Remove with a slotted spoon and drain on paper towels. Serve warm, optionally dusted with powdered sugar.

Questions

Can I make Puff Puff (Fried Dough Balls) gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Puff Puff (Fried Dough Balls) keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Puff Puff (Fried Dough Balls)?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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