Beer Puffs
This West African deep fried yeast dough is very delicious and has so many variations. Here I am with one more.
Servings 25 balls
Ingredients
- 1 cup room temperature beer
- 1 cup room temperature milk
- ½ cup sugar
- 7 grams dry yeast
- 3 cups flour
- ½ tbsp salt
- Oil for deep frying
Instructions
- Add beer, milk, sugar and yeast to a large mixing bowl. Set aside for 5 minutes.
- Add flour, salt and mix. Cover with a kitchen napkin and let it rise for 1 hour.
- Pour vegetable in a large saucepan (about 3inches high) and let it heat up. To test if the oil is hot enough, drop a teaspoon full of the batter into the oil. If it stays at the bottom, then it is not hot enough.
- Getting a perfectly round puff puff with the use of your hands is a skill. Lift some of the batter with your fingers, just enough to fit into the palm of your hand and make a fist. With your hand directly above the heated oil, squeeze gently so that the batter turns out between your thumb and index finger. Use the back of a tablespoon to scoop the batter and drop it into the oil. Do not overcrowd the pan, else the puff puff will soak in the oil.
- Fry for a few minutes, while turning over the balls to ensure all sides are golden brown.
- Use a slotted frying spoon to take the balls out of the oil and place on kitchen paper napkins so the excess oil is soaked.
- Enjoyy