Puff puff
Yeasted balls of loose batter, deep-fried crisp outside and airy within.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.
Whisk in the flour, nutmeg and salt to a smooth loose batter without lumps.
Cover it and leave it somewhere warm for an hour; it should double and bubble all over.
Heat the oil to 170 °C and test with a drop of batter; it should surface within two seconds.
Take batter in your palm and squeeze a ball out between thumb and forefinger straight into the oil.
Fry three minutes, turning them with a slotted spoon, to an even golden brown.
Drain them on paper and serve warm, dusted with icing sugar.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Afrolems ; cropped by Off-shell · CC BY-SA 4.0