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Ethiopian/West African · Desserts

Puff Puff

VegEasy

Diet: Veg · Vegan

Puff Puff is a Ethiopian/West African dish. Keep fritters small so the centres cook before the outside darkens.

Prep
15 min
Cook
25 min
Rest, soak, marinate or chill
60 min
Total
100 min
Servings
8
Difficulty
Easy
Cuisine
Ethiopian/West African
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Puff Puff.
Representative photograph of Puff Puff. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Batter

Frying

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Mix · About 60 min

  1. Beat 350 g plain flour, 280 ml warm water, 5 g instant yeast, 70 g sugar, ½ tsp nutmeg, ¼ tsp salt into a smooth thick batter, cover and rise 60 minutes until doubled and bubbly.

    Check: Look for this result: doubled and bubbly.

Fry · About 5 min

  1. Heat 1000 ml neutral oil to 170°C / 340°F in a deep pan less than half full. Drop small spoonfuls into oil.

    Check: The food must be hot through at 170°C / 340°F.

Finish · About 5 min

  1. Fry batches 4–5 minutes, turning, until golden and cooked through. Drain and cool briefly.

    Check: Look for this result: golden and cooked through.

Tips

  • Keep fritters small so the centres cook before the outside darkens.
  • Judge Puff Puff by the texture and doneness signs in its steps. Your pan and heat affect how long Puff Puff takes to cook.

Substitutions

  • Use cinnamon instead of nutmeg.

Storage

  • Get perishable Puff Puff into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Puff Puff within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Puff Puff to 74°C / 165°F, stirring or turning it for even heating. When Puff Puff is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Puff Puff close to serving.

FAQ

What matters most when making Puff Puff?

Keep fritters small so the centres cook before the outside darkens.

What can I substitute in Puff Puff?

Use cinnamon instead of nutmeg.

Can I prepare Puff Puff ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Puff Puff close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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