Puff puff is a beloved West African street snack of deep-fried, lightly sweet dough balls with a soft, airy interior. This version skips the yeast entirely, using baking powder and baking soda for leavening, so you get the same golden, fluffy puff puff in about 30 minutes—no waiting for dough to rise. It’s perfect for when a craving hits and you don’t have yeast on hand.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar (adjust to taste)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional, but traditional)
- 3/4 cup (180 ml) lukewarm water (plus 2–3 tablespoons if needed)
- 1 teaspoon vanilla extract (optional)
- Vegetable oil, for deep frying (about 3 cups / 720 ml)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and nutmeg until well combined.
- Add the lukewarm water and vanilla extract (if using) to the dry ingredients. Stir with a wooden spoon or spatula until a thick, sticky batter forms. It should be thicker than pancake batter but softer than a dough—like a very thick cake batter. If it seems too stiff, add 1–2 tablespoons more water; if too runny, add a tablespoon of flour.
- Cover the bowl with a clean kitchen towel and let the batter rest for 10 minutes. This allows the baking powder and baking soda to activate and the flour to hydrate, which improves the texture.
- Meanwhile, heat the oil in a deep pot or Dutch oven over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a tiny bit of batter into the oil—it should sizzle and float to the surface within a few seconds.
- Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Do not overcrowd the pot; fry in batches of 5–6 puffs at a time.
- Fry for 2–3 minutes per side, turning occasionally with a slotted spoon, until the puffs are deep golden brown and cooked through. The internal temperature should reach 200°F (93°C) if you want to check, but visual cues—golden brown and puffed—are reliable.
- Remove the puff puff with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining batter.
- Serve warm. They are best within an hour of frying.
Tips
- Batter consistency is key: The batter should be thick enough to hold its shape when dropped, but not stiff. If it’s too runny, the puffs will be flat; too stiff, and they’ll be dense. Adjust with water or flour a tablespoon at a time.
- Oil temperature matters: If the oil is too hot, the outside burns before the inside cooks; too cool, the puffs absorb oil and become greasy. Keep the oil at 350°F (175°C) and adjust the heat between batches.
- Don’t skip the rest: The 10-minute rest is crucial for the leavening to work. It also makes the batter less elastic, so the puffs fry up lighter.
- Substitution: You can replace up to half the all-purpose flour with whole wheat flour, but the puffs will be denser. For a dairy-free version, use water as written—no milk needed.
Serving Suggestions
Serve puff puff warm as a snack or breakfast with a cup of tea, coffee, or hot chocolate. In West Africa, they’re often paired with a spicy pepper sauce or a simple syrup for dipping. They also work well alongside a bowl of Nigerian-style beef stew or as a sweet treat with fresh fruit.
Variations
- Sweet-spiced: Add 1/2 teaspoon of ground cinnamon or cardamom along with the nutmeg for a warmer flavor.
- Coconut puff puff: Replace half the water with coconut milk and add 1/2 cup (40 g) unsweetened shredded coconut to the batter.
- Savory puff puff: Reduce the sugar to 1 tablespoon, omit the vanilla, and add 1/2 teaspoon of chili flakes, 1/4 cup (40 g) finely chopped onion, and a pinch of black pepper.
- Banana puff puff: Mash one ripe banana and reduce the water to 1/2 cup (120 ml); add the banana to the batter for a naturally sweet twist.
Storage and Reheating
Puff puff is best eaten fresh, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes, or in an air fryer at 350°F (175°C) for 3–4 minutes, until warmed through and crisp. You can also freeze fried puff puff for up to 1 month; thaw overnight in the fridge and reheat in the oven. Do not refrigerate unfried batter for more than a few hours, as the leavening will lose its power.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose? Yes, replace the all-purpose flour with self-rising flour and omit the baking powder and salt from the recipe. The baking soda is still needed, so keep that 1/2 teaspoon.
Why are my puff puff flat and dense? This usually happens if the batter is too runny, the oil is not hot enough, or you skipped the rest. Make sure the batter is thick, the oil is at 350°F (175°C), and let it rest for the full 10 minutes.
Can I bake puff puff instead of frying? Yes, you can bake them at 375°F (190°C) for 12–15 minutes on a greased baking sheet, but they will be less crispy and more cake-like. They won’t have the same golden-brown crust as fried puff puff.
How do I keep puff puff from being greasy? Ensure the oil is at the correct temperature and don’t overcrowd the pot. Drain on paper towels immediately after frying. If they still seem greasy, the oil was too cool.
Can I add yeast to this recipe? You can, but then it becomes a traditional yeast-based puff puff recipe. To do that, dissolve 1 teaspoon of instant yeast in the warm water with a pinch of sugar and let it foam for 5 minutes, then mix it into the dry ingredients and let the batter rise for 1 hour before frying. The baking powder and baking soda can be omitted.
How long do puff puff stay fresh? They are best within a few hours of frying. Stored in an airtight container at room temperature, they will keep for up to 2 days, but they will lose their crispness.
Related
- Chicken Breast Protein Amount: Per 100g, Per Breast & More
- Chicken Breast Protein Content: How Much & Recipe
- Smoked Chicken Breast: Juicy & Simple Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).