Crispy Nigerian Puff Puff Balls Recipe Easy 5-Step Beginner Guide
A simple and addictive Nigerian snack featuring crispy golden balls with a soft, airy inside. This beginner-friendly recipe uses basic pantry ingredients and is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Nigerian
Ingredients
Scale
- 3 cups (375 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons active dry yeast
- 1 cup (240 ml) warm water (about 110°F / 43°C)
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- Vegetable oil for frying (canola or sunflower oil recommended)
Instructions
- Activate the yeast: In a large mixing bowl, dissolve 2 teaspoons of active dry yeast and 1 teaspoon sugar in 1 cup (240 ml) of warm water (about 110°F / 43°C). Let it sit for 5–10 minutes until foamy and bubbly.
- Mix the dry ingredients: In another bowl, whisk together 3 cups (375 g) all-purpose flour, ½ cup (100 g) sugar, ½ teaspoon salt, and optional ¼ teaspoon nutmeg.
- Combine wet and dry: Slowly pour the foamy yeast mixture into the dry ingredients, stirring until you get a smooth, thick batter. Add water by tablespoon if too stiff.
- Let the batter rise: Cover the bowl and let it rise in a warm spot for 45 minutes to 1 hour until doubled in size and bubbly.
- Fry the puff puff: Heat vegetable oil in a deep frying pan to 350°F (175°C). Scoop small balls of batter and fry in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels.
Notes
Maintain oil temperature around 350°F (175°C) for best results. Do not overcrowd the pan to keep oil temperature steady. Let puff puff drain on paper towels to avoid greasiness. Proof yeast properly to ensure batter rises well. For gluten-free option, substitute flour with gluten-free blend and adjust liquids.
Nutrition
- Serving Size: About 4-5 puff puff
- Calories: 250
- Sugar: 8
- Sodium: 150
- Fat: 12
- Saturated Fat: 1.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
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