Instructions
Step 1 In a large mixing bowl combine warm water, sugar, and active dry yeast, stirring gently and allowing it to sit for 5–10 minutes until foamy. /n
Step 2 Add flour, salt, and nutmeg to the yeast mixture and mix until a smooth, thick batter forms with no lumps. /n
Step 3 Cover the bowl with plastic wrap or a clean kitchen towel and allow the batter to rise in a warm place for 1–2 hours until doubled in size. /n
Step 4 Heat vegetable oil in a deep pot to 350°F (175°C), ensuring there is enough oil for deep frying. /n
Step 5 Using your hand or a spoon, scoop small portions of the batter and carefully drop them into the hot oil, frying in batches to avoid overcrowding. /n
Step 6 Fry the puff puff for 4–6 minutes, turning occasionally, until evenly golden brown on all sides. /n
Step 7 Remove with a slotted spoon and drain on paper towels before serving.
Storage and Reheating Tips
Store leftover puff puff in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in a 300°F (150°C) oven for 5–7 minutes to restore warmth and slight crispness. Puff puff can also be frozen for up to 2 months and reheated directly from frozen in the oven.
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