Find out how to make these delicious ethnic treats below. Usually there are no eggs or milk involved in the making of puff puff, but I thought it would be healthier to add them to it anyway, seeing as I’m on a healthy eating diet.
- 250g of Plain Flour
- 2 teaspoons of yeast (the one used in baking bread)
- ½ teaspoon ground nutmeg
- Granulated Sugar to taste
- 3 pinches of salt
- Lukewarm water (for mixing)
- Vegetable Oil (for frying)
- Put the flour in a bowl for mixing. Add: nutmeg, powdered yeast, sugar, salt (beat eggs, milk: optional) to the bowl and mix them together.
- Add warm water in small amounts to the mixture, to allow it to rise faster.
- Keep mixing the ingredients together until it’s smooth, but thick like pancake batter; make sure it’s not too watery.
- Once all the ingredients are properly mixed, cover the bowl airtight with aluminum foil and let the ingredients in the bowl to sit for an hour. Air Bubbles are indicators that your batter is ready to fry.
- Frying time: pour some oil in a pot and let it heat for a bit before putting in your first puff-puff ball. The oil should be 3 inches deep to allow it room to slowly spiral into a presentable ball and not a flat pancake.
- Putting in the puff puff batter seems to be challenging for some because they WANT to have that perfect circle, but in truth, use a big spoon and using a littler spoon, scoop the batter off of the bigger spoon and into the frying pan and watch it do it’s magic 😉 Avoid overcrowding in the pot and make sure to flip the puffs as much as possible.
- Take the puff-puff out of the frying pot, once both sides are golden brown, and place them in a drainer/ sieve (strainer) to release some of the excess oil.