Skip to content

Funkaso (Hausa Fritters)

Funkaso or pinkaso is a savoury Hausa fritter eaten with soup, honey, or sugar.

Source and licence

"Funkaso (Hausa Fritters)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Funkaso_(Hausa_Fritters), revision 4517737), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Funkaso_(Hausa_Fritters)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517737

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Hausa by a tradition spanning countries: Hausa (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Sift the flour into a mixing bowl, and mix in the yeast, salt, sugar, and baking powder.
  2. Mix in enough water to form a sticky and loose dough.
  3. Cover the dough, and let rise for 2 hours in a warm place.
  4. Gently deflate the dough and bring it together in the bowl.
  5. Heat a few inches of oil in a skillet or pot over medium heat. If you have a thermometer, aim for 350°F / 175°C. A small piece of dough should immediately float and start bubbling.
  6. Dip the back of a ladle or other large cooking spoon into a bowl of water to prevent sticking. Scoop a handful of dough onto the back of the ladle. Stick your finger in the center, and pull it repeatedly towards the outside to make a hole in the center.
  7. Turn the ladle over into the hot oil to release the dough into the oil—the ring should slip off. Fry the dough until golden brown and cooked through on all sides. You can work in batches as long as you do not overcrowd the fryer.
  8. Remove the fritter(s) from the oil, and drain off any excess on a cooling rack.
  9. Serve as desired with soup or sugar.