There’s nothing more disappointing than making a batch of puff-puff only to discover that they have soaked up so much oil.
Sometimes, it’s not just the oil.
It could be your batter, temperature, or frying technique that is the problem.
Here are some common mistakes and how to fix them.
1. Your Oil Isn’t Hot Enough
This is one of the biggest reasons puff puff absorbs too much oil.
When the oil is not hot enough, the batter stays in the oil for too long and absorbs more oil before it cooks properly.
What to do:
Make sure your oil is properly heated before frying and keep the heat at medium to medium-high.
2. Your Batter Is Too Watery
A batter that is too loose may spread out in the oil instead of forming a nice round shape.
It can also take longer to cook, giving it more time to absorb oil.
What to do:
Add your liquid gradually when mixing your batter. You want a soft, stretchy batter that is thick enough to hold its shape.
3. You’re Adding Too Much Yeast
More yeast does not necessarily mean softer puff puff.
Too much yeast can make the batter rise excessively, affect the texture and give your puff puff an uneven shape.
What to do:
Follow the recommended amount of yeast for your quantity of flour and give the batter enough time to rise.
4. You’re Overcrowding the Pot
We understand you want to finish frying quickly.
But putting too many balls into the oil at once can reduce the oil temperature.
This can result in oily, uneven puff puff.
What to do:
Fry in batches and give each puff puff enough space to move around.
5. You’re Using the Wrong Technique to Scoop the Batter
Want those neat, round puff puff balls? Your scooping technique matters.
Use a small spoon, your hand, or an ice cream scoop to portion the batter consistently. Drop each portion gently into the oil.
As the puff puff fries, turn them occasionally so they brown evenly.
6. Your Oil Is Too Hot
Yes, oil can also be too hot.
When the oil is extremely hot, the outside can brown quickly while the inside remains undercooked.
What to do:
The goal is balanced heat, hot enough to cook the puff puff properly, but not so hot that the outside burn before the inside is ready.
Quick Puff-Puff Checklist
Before you start frying, check:
• Batter is soft but not watery
• Batter has risen properly
• Oil is properly heated
• You're frying in small batches
• You're turning the puff-puff while frying
Once you get your batter consistency and oil temperature right, you'll be well on your way to making those beautiful puff puff balls that disappear from the plate almost immediately.
Now over to you, try these tips today, save this post for later, and tag us in your results!
