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Nigerian puff puff is a sweet yeasted batter fried in 175 C / 350 F oil until deep golden, with a thin crisp shell and a soft, chewy middle. This Nigerian puff puff recipe makes about 28 and uses seven pantry ingredients.
There’s something about the first ones out of the pot. Hot and slightly sticky, with nutmeg in the air.
Puff puff turn up at birthdays, weddings and roadside stands across Nigeria, often stacked on a tray of small chops.
My first batch came out dark outside and raw in the middle. The oil was too hot. Once I held it at 175 C / 350 F with a thermometer, the balls puffed evenly and rolled over on their own.
You need a 1 hour rise and about 20 minutes of frying. That’s it.
Why You’ll Love This Recipe
- Seven pantry ingredients and no eggs or milk
- One hour rise, then about 20 minutes of frying
- Crisp thin shell with a chewy, airy middle
- Freezes well and reheats in the oven without going soggy
Ingredient Notes
- all-purpose flour: It gives the best chew and a light crumb. Bread flour works but makes the puff puff denser.
- instant yeast: Mix it straight into the dry ingredients. If you only have active dry yeast, use the same amount and bloom it in the warm water first.
- nutmeg: Freshly grated has the most noticeable warmth. Use half the amount if your ground nutmeg is fresh and strong.
- warm water: It should feel just warm, about 40 C / 105 F. Anything above 55 C / 130 F can kill the yeast.
- frying oil: Peanut, sunflower or vegetable oil all work. Olive oil has too strong a flavor here.
Easy Homemade Nigerian Puff Puff with Crisp Golden Edges
Ingredients
Method
- Whisk the flour, sugar, instant yeast, salt and nutmeg in a 4 L / 4-quart mixing bowl. Pour in the warm water and stir with a wooden spoon for 1 to 2 minutes until you have a thick, sticky batter with no dry flour. It should drop slowly off the spoon. If it feels stiff, stir in 1 to 2 tbsp more warm water.
- Cover the bowl with a damp towel and leave it in a warm spot for 60 minutes, until the batter has doubled and the surface is covered in bubbles.
- About 10 minutes before the rise ends, pour the oil into a 22 cm / 9-inch heavy-bottomed pot so it's about 4 cm / 1.5 inches deep. Heat over medium until a thermometer reads 175 C / 350 F. Set a wire rack over a 33 x 46 cm / 13 x 18-inch sheet pan lined with paper towels.
- Stir the risen batter once or twice, no more. Using two wet tablespoons, scoop about 1 heaping tablespoon (27 g) of batter and slide it into the oil. Add 7 per batch so the pot isn't crowded.
- Fry for 3 to 4 minutes, turning with a slotted spoon, until deep golden on all sides. They'll puff and roll over on their own. Break open one from the first batch: the center should be airy and dry. If the outside is dark but the middle is wet, the oil is too hot, so lower the heat and wait for 175 C / 350 F.
- Lift the puff puff onto the rack with the slotted spoon. Wait about 1 minute for the oil to come back to 175 C / 350 F, then fry the next 7. Repeat for 4 batches in total and serve warm, within 30 minutes.
Notes
- Use a thermometer and keep the oil at 175 C / 350 F.
- Fry 7 puff puff per batch and wait 1 minute between batches.
- Wet your spoons before scooping so the batter doesn't stick.
- Serve within 30 minutes of frying for the crispest shell.
- Break open the first fried ball to check the center is airy and dry.
Tips for Success
- Clip a thermometer to the pot and hold the oil at 175 C / 350 F. Guessing is how you get dark outsides and raw centers.
- Wet your spoons before scooping so the sticky batter slides off cleanly and the balls stay round.
- Stir the risen batter once or twice only. Heavy mixing knocks out the air bubbles that make puff puff light.
- Fry 7 puff puff at a time so the oil stays near 175 C / 350 F between batches.
- Drain the fried puff puff on a wire rack set over paper towels, not flat on the towels, so the bottoms stay crisp.
Variations
- Swap the nutmeg for 1/2 tsp ground cinnamon or a pinch of cardamom for a different warm spice note.
- Fold 20 g / 1/4 cup unsweetened shredded coconut into the batter after the rise for a mild coconut flavor.
- Make a savory batch by cutting the sugar to 1 tbsp and adding 40 g / 1/4 cup finely diced onion and a pinch of chili flakes.
Storage and Reheating
Nigerian puff puff keep in an airtight container in the fridge for 2 to 3 days. Cool them fully on a rack first, about 20 minutes, or trapped steam softens the shells.
To reheat, set them on a wire rack over a sheet pan and bake at 180 C / 350 F for 6 to 8 minutes, until the outsides feel crisp again. The microwave turns the shells tough, so skip it.
To freeze, spread fully cooled puff puff in a single layer on a tray for 1 hour, then bag them for up to 1 month. Bake from frozen at 180 C / 350 F for 10 to 12 minutes. You can also refrigerate the mixed batter for up to 8 hours in place of the counter rise.
Serving Suggestions
Serve puff puff warm, within 30 minutes of frying, straight from the rack. That’s when the shell is crispest.
Pile them on a plate with a glass of chilled zobo or a hot cup of tea. For a party, set them out with spring rolls, samosas and grilled chicken skewers as small chops.
For a sweeter finish, toss a few in granulated sugar while they’re still hot, or dust them with powdered sugar.
FAQ
Why is my puff puff doughy inside?
Doughy centers mean the oil was too hot, so the outside browned before the middle set. Keep the oil at 175 C / 350 F and fry 3 to 4 minutes. Break one open before you fry the rest. The inside should look airy and dry, with no wet streaks.
Can I use active dry yeast instead of instant yeast for puff puff?
Yes, use the same 7 g / 2 1/4 tsp. Stir it into the warm water with a pinch of the sugar and wait 5 to 10 minutes until foamy, then pour it over the dry ingredients. Expect the rise to run about 10 minutes longer.
Can I make puff puff batter ahead of time and refrigerate it?
Yes, for up to 8 hours. Mix the batter, cover the bowl and refrigerate instead of doing the 1 hour counter rise. Set it out for 30 minutes, stir gently once, and fry as written. Longer than 8 hours and the yeast tends to overproof and the batter turns sour.
What do you eat puff puff with in Nigeria?
Most people eat puff puff on its own, warm, as a snack. At parties it sits on the small chops tray next to spring rolls, samosas and grilled chicken skewers. A cold glass of zobo, the hibiscus drink, or a hot cup of tea works well alongside.
Is Nigerian puff puff vegan, and is it gluten free?
Nigerian puff puff is vegan, since the batter has no eggs, milk or butter. It isn’t gluten free, because the base is wheat flour. For a gluten-free batch, a 1-to-1 gluten-free baking flour with xanthan gum can work, but the texture turns denser and less stretchy.
What’s the difference between puff puff and beignets or mandazi?
Puff puff is a wet, yeasted batter with no eggs, dropped by hand into oil to make round, irregular balls. Beignets use a rolled dough enriched with eggs and milk, cut into squares. Mandazi, from East Africa, is a firmer dough cut into triangles and often flavored with coconut milk or cardamom.
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