Small Puffs

Ingredients 

Plain Flour

Yeast (the one used in baking bread)

Ground nutmeg

Granulated Sugar to taste

Salt

Lukewarm water (for mixing)

Vegetable Oil

Method

Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together

Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster

Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter

Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl

Leave to rise for about 45 minutes. When OK to fry, the Puff batter should have risen in quantity and will have some air bubbles

Pour some oil in a deep pot and allow to heat

Note: The oil should be at least 3 inches deep. This is so that the small puffs will become spherical when scooped into the oil

Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there

When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger as this is what will make your Puff have a near-perfect spherical shape

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding

Once the underside of the puff has turned golden brown, flip the ball so that the topside will be fried as well

When both sides are golden brown, take out the Puff balls and place in a sieve

If you want to reduce the oil on your Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the Puff.