No Yeast Puff Puff

A tasty variation of the traditional popular African snack. Self-rising flour, beer, and an egg bring no-yeast puff puffs close to the yeasted version, with no need to wait for a bite of these delicious treats. Great for breakfast and parties!

Course Breakfast

Cuisine African

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 456kcal

Author Imma

Ingredients

3 cups (360g) self-rising flour (see notes)
½ cup (100g) sugar
½ cup (118ml) beer (I used Heineken, but use what you have.)
1 large egg
1¼ cup (295ml) water
½ teaspoon (1g) nutmeg (optional)
oil for deep frying

Instructions

Pour oil into a large saucepan until it's at least 3 inches deep (6-8cm). Not enough oil will create flatter balls. Heat it over medium heat until it reaches 375℉ (190℃).
Meanwhile, mix the dry ingredients (flour and sugar) in a medium bowl.
Stir in the beer, egg, and water, and mix well. The batter should be smooth and thick enough to form into balls.
I use my hands to scoop up the batter. You can do the same or use two spoons, one to scoop up the batter and another to gently push it into the oil. It should take the shape of a ball. Fry them in batches to avoid overcrowding the pan.
Fry for a few minutes until the bottoms are golden brown. Turn them over and fry for a few more minutes until the other side is golden brown.
Remove the cooked puff puff from the hot oil with a slotted spoon or something similar. Drain them on paper towels right away to soak up excess oil.
Optionally, roll the hot puff puffs in cinnamon sugar or dip them in melted butter, and then roll them in cinnamon sugar. Best served warm.

Notes

For DIY self-rising flour, mix 3 cups of flour, 4 teaspoons of baking powder, and a teaspoon of salt.
For cinnamon sugar, mix ½ cup sugar and 1 tablespoon ground cinnamon.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the recipe ingredients.

Nutrition