Cook time: 5 mins
Total time: 2 hours 10 mins
Serves: 4-8
Ingredients
3.5 cups of all purpose flour
1 packet of Active Dry Yeast
¾-1 cup of sugar
¼ tsp of nutmeg
1 tbsp salt
2 cups of warm water
Vegetable oil for deep frying
Instructions
1. In a small bowl, mix the yeast, sugar, nutmeg, salt, and warm water together. Set aside for 5 minutes.
2. Gradually begin to add the water mixture to the flour. Mix together by hand. The consistency of the mixture should resemble a thick pancake batter. Adjust the amount of water as necessary. **
3. Cover the mixture with a tea towel, and store in a cool, dark dry area while the mixture begins to rise for about 1-2 hours.
4. Add vegetable oil to a large pout, about 3 inches high. Heat over medium flame.
5. When the oil is hot, drop the batter either by hand or with a spoon into the oil.
6. Fry for 3-5 minutes, until the dough is a golden brown color. The ball should rise to the top, and you may need to flip it so the other side can cook.
7. Remove the balls with tongs or a slotted spoon and place on paper towels to absorb the oil.
8. Sprinkle with powdered sugar (not traditional) or serve as is.
Notes
1. Too much water will make the balls less dense. For dense balls use less water. You can adjust to your liking.
2. The amount of time it takes for the batter to rise varies. Some say that you should not let the batter sit for more than one hour or the outcome will result in a chewy consistency. When I use active dry yeast I find that allowing the batter to sit for about two hours is just fine.
** Recipe adapted by Evi from Avartsy Cooking, 9ja Foodie, and African Bites
Source: http://www.evseats.com/how-to-make-puff-puff/
