This easy recipe makes African drop doughnuts that are light and fluffy and only calls for a few simple ingredients you probably have in your kitchen right now.

The drop doughnuts aren’t too sweet and are lightly scented with vanilla. They are delicious AND with no proofing time needed, they are EASY and QUICK to make. Let’s do this!

What Are African Drop Doughnuts

African drop doughnuts are a type of fried batter. The doughnut is made by dropping a small amount of batter into hot oil from the palm OR a spoon.

These doughnuts acquire their name from the fact that the batter is scooped and dropped into the hot oil to fry.

The Origin Of African Drop Doughnuts

As the name suggests, these drop doughnuts are a delicacy all over the continent of Africa, from West African Countries like Nigeria, Cameroon, Ghana and Ivory Coast, to East African Countries like Kenya, Tanzania and Uganda.

Ingredients

Flour: Use all-purpose flour or whole wheat. A combination of both is nice, too. For doughnuts without all-purpose flour, use your favorite gluten-free flour blend or try buckwheat flour.

Sugar: I use granulated OR brown sugar.

Baking Powder: Baking powder makes them light and fluffy.

Salt: It balances the sugar nicely and brings out lots of flavor in the doughnuts. If you are using salted butter, you may want to reduce this.

Milk: I usually stick to reduced-fat milk, since that’s what we mostly use at home, but whole milk or skim milk will work too. For doughnuts without dairy milk, substitute non-dairy milk (like unsweetened Almond, Oat, OR Coconut milk).

Melted Butter: You can’t beat the taste of butter for this, but an alternative like melted coconut oil is delicious too. My recipe calls for unsalted butter, but salted butter will work as a substitute. If you do use salted butter, you might want to reduce the amount of salt called for in the recipe below.

Eggs: The eggs add structure and help with how light and fluffy they become. For egg-free alternatives, replace them with soaked flaxseeds.

Vanilla Extract: Vanilla adds sweetness and depth of flavor. You could try other flavors too. Lemon zest would be pretty delicious.

Vegetable oil (for deep-frying): We want neutral oil, one without any strong flavor. Vegetable oil falls into the neutral oil category and keeps the flavor of whatever we’re frying pure.

A full list of the measurements is in the Recipe box below.

How To Make African Drop Doughnuts

Here’s the secret to the crispy, light and fluffiest African drop doughnuts: Mix dry and wet ingredients separately at first then combine just before cooking. You can mix the dry ingredients as much as you want and do the same for the wet ingredients, but when the two mixtures come together, use a light touch. Over-mixing the batter is a common mistake — it makes them heavy and gummy in texture, not fluffy.

FIRST: Melt butter and add cold milk and eggs. Mix well with an egg whisk till all the ingredients are incorporated.

SECOND: In a large mixing bowl, mix Flour, Sugar, salt, baking powder, and Vanilla Sugar till well incorporated. If using Vanilla extract, add that to the wet ingredients.

THIRD: Add the wet ingredients to the dry ingredients and mix lightly till smooth. CAUTION: DO NOT OVERMIX.

FOURTH: In a large saucepan, pour vegetable oil more than halfway full. Too little oil will result in flatter doughnuts.

FIFTH: Test if the oil is hot enough by putting a drop of the batter into the oil. If the oil is hot enough, the batter will rise to the top almost immediately. If it stays at the bottom, allow the oil to hit a little bit more.

SIXTH: Once the oil is hot enough (not too hot), scoop a little bit of mixture into your palm and squeeze bits of it into the oil between your thumb and your index finger.

SEVENTH: Fry for about 2 minutes constantly stirring for even browning. For best results, DONT overcrowd the frying pan.

EIGHT: Once you are convinced the doughnuts are properly cooked, use a large slotted spoon to drain them from the oil.

NINETH: Place the cooked drop doughnuts on napkins to drain any excess oil before serving.

Variations for African Drop Doughnuts

This is my basic African drop doughnut recipe. I use it often as is, but have used it as a base for other recipes. Examples;

Sprinkle a handful of berries, nuts or chocolate chips into the batter.
Add Lemon zest or spices, such as Cinnamon, Cardamom, Nutmeg or Allspice
Replace some of the all-purpose flour with whole wheat flour

How to serve African Drop Doughnuts

In Africa these drop doughnuts are served hot or warm at tea time mostly, without any glaze or frost. But, feel free to sprinkle some powdered sugar OR smother with chocolate spread OR your favorite jam.

Can I Make The Batter Ahead?

Yes you can easily make this batter ahead of time, keep it in the fridge and use when needed. Just make sure you remove the batter a couple of hours before frying to allow it come to room temperature.

How To Shape African Drop Doughnuts

Just like round Puff Puff, Making round African Drop Doughnuts might seem challenging if you are a beginner, but once you get the hang of it, it’s very easy. Below are the two methods I mostly use.

Palm Method: Start by scooping enough batter to fit in my palm. I then squeeze a little batter at a time through my thumb and the index finger into the hot oil.

Ice Cream Scoop OR Spoon Method: You can also use a spoon or an ice cream scoop to shape them. Just dip the spoon or ice cream scoop in cold cooking oil before scooping the batter. The oil ensures easy release of the batter from the spoon.

Alternatively, use a spoon to scoop up the batter, and another spoon or spatula to drop it in the oil.

How to Store and Freeze African Drop Doughnuts

In case of leftovers, store them in an air-tight container in the fridge for up to 3 days.

Equally, freeze them in an air-tight container for up to 2 months.

To Thaw, leave overnight in the fridge or for a couple of hours on the kitchen countertop.

How to Reheat Drop Doughnuts

Do not refry your leftover drop doughnuts please. Simply warm for 10 to 20 seconds in the microwave and enjoy.

More Tips

Drop doughnuts are best served hot or warm.
Dust the drop doughnuts with powdered sugar if you desire.
Use a large mixing bowl for the batter.
Don’t over mix the batter otherwise the texture will be gummy.
Use the exact amount of butter recommended and not more. Too much butter will lead to oily doughnuts.

PIN IT FOR LATER

For similar recipes, check out these;

Print Pin

5 from 14 votes