In Nigeria we have a delicious snack and street food known as puff puff and in the USA they have corn dogs, they are both made of delicious fried batter. As I put on my creative hat today I decided to make what I am calling ‘Corn puffs’, because sometimes great snacks form a relationship that birth greater snacks.
Here’s the recipe…
- 1 Cup Cornmeal
- 1 Cup All Purpose Flour
- 1/4 Cup Sugar
- 1 Tsp. Baking Powder
- 1 Tbsp. Instant Dry Yeast
- Flavouring (optional)
- 1 Egg
- 1 1/2 Cup Luke Warm Milk
- Pinch of Salt.
- 1 Litre of Sunflower oil (to fry)
- In a bowl combine all the dry ingredients (cornmeal, flour, baking powder, sugar, yeast, salt).
- Mix in the egg, milk and favouring until it’s all incorporated, forming a think batter.
- Cover the bowl with cling film and place in a warm area to rise for 45 minutes to 1 hour.
- Pre-heat oil in a deep pan over medium heat until hot (around 170 degrees).
- With your hands, scoop some batter and using your thumb and index finger squeeze the batter into the hot oil (this technique is easier than it sounds, you can use a spoon/scoop but you will get a more close to perfect shape when using your hands)
- Scoop in as much batter into the pan without overcrowding.
- Use a fork to turn the puffs around to get an even golden brown colour.
- Remove the corn puffs from the hot oil and drain in a sieve/paper towel.
- Continue the frying process with the remaining batter.
- Serve hot or cold.
You can serve with a variety of ice cream and sorbet.