Nigerian Puff Puff
Puff puff is a soft, sweet, and pillowy Nigerian fried dough ball that is a favorite at parties, street stalls, and family gatherings. It is made from a simple yeast-leavened batter that puffs up beautifully when dropped into hot oil.
Soft and sweet Nigerian fried dough balls that are golden on the outside and fluffy inside.
Nutrition per serving
Ingredients
Batter
Frying
Instructions
Make the Batter
Combine the flour, sugar, yeast, nutmeg, and a pinch of salt in a large bowl. Gradually add warm water while stirring until a smooth, thick, pourable batter forms with no lumps.
Let the Batter Rise
Cover the bowl with a clean kitchen towel and place in a warm spot. Allow the batter to rise for 45 minutes to 1 hour until it has doubled in size and looks bubbly.
Fry the Puff Puff
Heat the vegetable oil in a deep pot to 170 degrees Celsius. Using wet hands or a spoon, scoop portions of batter and gently drop into the hot oil. Fry in batches for 4 to 5 minutes, turning occasionally, until golden brown all over.
Drain and Serve
Remove the puff puff with a slotted spoon and drain on paper towels. Serve warm on their own or dusted with powdered sugar.
Substitutions
Common mistakes
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