Puff puff is a beloved West African street food made from a simple yeast-risen dough of flour, sugar, and water, then deep-fried into golden, airy balls. This recipe delivers the classic soft, slightly chewy interior with a crisp exterior, and includes a full calorie breakdown so you know exactly what you’re eating. Whether you’re making it for a party or a weekend treat, this guide covers the ingredients, steps, and nutrition facts you need.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon (5 g) active dry yeast
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- 3/4 cup (180 ml) warm water (about 110°F / 43°C)
- Vegetable oil for deep frying (about 3 cups / 720 ml)
Instructions
- In a small bowl, dissolve the yeast in 1/4 cup (60 ml) of the warm water. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, salt, and nutmeg (if using). Pour in the yeast mixture and the remaining warm water. Stir with a wooden spoon until a thick, sticky batter forms. It should be slightly thicker than pancake batter.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 hour, or until the batter has doubled in size and is bubbly.
- After rising, stir the batter down gently to release air. The batter should be smooth and slightly elastic.
- Heat oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). The oil should be about 2 inches (5 cm) deep.
- To shape the puff puff, use a small cookie scoop or two spoons. Dip the scoop or spoons in water to prevent sticking, then scoop a small amount of batter (about 1 tablespoon) and carefully drop it into the hot oil. Do not overcrowd the pot; fry in batches of 5–6.
- Fry for 2–3 minutes per side, turning once with a slotted spoon, until golden brown and cooked through. The internal temperature of the puff puff should reach 200°F (93°C) for a fully cooked center (this is a good measure for doneness in fried dough).
- Remove with a slotted spoon and drain on paper towels. Repeat with the remaining batter.
- Serve warm or at room temperature. Enjoy as a snack or dessert.
Tips
- Yeast freshness: If your yeast doesn’t foam after 5–10 minutes, it’s inactive. Start over with fresh yeast to ensure a good rise.
- Batter consistency: The batter should be thick enough to hold its shape when scooped, but not stiff. If it’s too thick, add a tablespoon of warm water; if too thin, add a tablespoon of flour.
- Oil temperature: Use a thermometer to keep the oil at 350°F (175°C). If the oil is too hot, the outside will burn before the inside cooks; if too cool, the puff puff will absorb oil and become greasy.
- Shaping: Wetting your scoop or spoons between batches prevents the batter from sticking. You can also use a piping bag with a wide tip to pipe small drops directly into the oil.
Serving Suggestions
Puff puff is traditionally served as a street snack, often with a sprinkle of powdered sugar or a drizzle of honey. They also pair well with spicy pepper sauce (like shito or a tomato-based sauce) for a savory twist. For a dessert, serve with fresh fruit or a scoop of vanilla ice cream. They are perfect for parties, brunch, or as a sweet accompaniment to tea or coffee.
Variations
- Spiced Puff Puff: Add 1/2 teaspoon of ground cinnamon or cardamom to the dry ingredients for a warm, aromatic flavor.
- Savory Puff Puff: Reduce the sugar to 2 tablespoons and add 1/2 teaspoon of black pepper, a pinch of cayenne, and 1/4 cup (40 g) of finely chopped onions to the batter. Serve with a spicy dipping sauce.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a denser, nuttier texture. You may need to add an extra tablespoon of water.
- Vegan: This recipe is already vegan, as it contains no dairy or eggs. Just ensure your sugar is vegan-friendly.
Storage and Reheating
Store leftover puff puff in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5–7 minutes, or in an air fryer at 350°F (175°C) for 3–4 minutes, until warm and crisp. Avoid microwaving, as it makes them soggy. You can also freeze puff puff for up to 2 months; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
How many calories are in one puff puff? A single puff puff made with this recipe contains approximately 85–100 calories, depending on the size and how much oil is absorbed. The full batch (about 24 pieces) totals roughly 2,000–2,400 calories.
Can I bake puff puff instead of frying? Yes, you can bake them at 375°F (190°C) for 12–15 minutes, but they will be less crispy and more cake-like. Brush them lightly with oil before baking to help them brown.
Why did my puff puff come out dense and heavy? This usually happens if the batter didn’t rise enough (yeast inactive or too cold) or if the oil was not hot enough. Make sure the water is warm but not hot (about 110°F / 43°C) and let the batter rise in a warm place until doubled.
Can I use instant yeast instead of active dry? Yes, you can substitute instant yeast directly in the same amount. There’s no need to dissolve it in water first; just mix it into the flour.
How do I make puff puff ahead of time? You can prepare the batter and let it rise in the refrigerator overnight. The next day, let it come to room temperature for 30 minutes before frying. This actually deepens the flavor.
What oil is best for frying puff puff? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils won’t flavor the puff puff and can handle the high heat.
Related
- Chicken Breast Protein Per Oz: Exact Numbers
- Chicken Breast Oven Cook Time: Perfect Every Time
- High-Protein Chicken Breast: 5 Easy Recipes
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).