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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, not every substitution.
Steps
Mix · About 60 min
- 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
- 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
- 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cinnamon instead of nutmeg.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly 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
