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how to fry bofrot

Delicious Bofrot Recipe

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The recipe and ingredients used actually determines the type of bofrot. Bofrot is similar to puff-puff and doughnuts.
4 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Side Dish, Snack
Cuisine Ghanaian
Servings 4
Calories 62 kcal


  • warm water
  • active dry yeast
  • flour
  • sugar
  • salt
  • vegetable oil
  • spice optional


  • Mix salt, sugar, water, and yeast . Set aside for 5 minutes.
  • Add flour and mix.
  • Let the mixture rise for approximately 1- 2 hours
  • Ina large,sauce pan pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result inflatter balls), and place on low heat.
  • Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
  • Using your hands grab a little bit of mixture at time and drop in the oil.
  • When the oil is hot enough, use a spoon to dish up the batter, and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
  • Fry for a few minutes until the bottom side is golden brown.
  • Turn the ball over and fry for a few more minutes until the other side is golden brown.
  • Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
  • If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter



For a softer puff puff, add about 1-2 tablespoons more water. Some people find it a little bit hard after it stays out.
Do not over crowd the frying pan, it will absorb excess oil and sometimes make it soggy.
You may cut back on the salt, if you are watching your salt intake, about 1 teaspoon salt will do.


Calories: 62kcal
Keyword bofrot, puff puff
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