Panikeke (Sweet Fried Dough)

Name: Panikeke (Sweet Fried Dough)
Yield: 4
Cuisine: Tokelau
Ingredients: Plain flour — 500 g (4 cups); Sugar — 100 g (1/2 cup); Baking powder — 2 tsp; Salt — 1/2 tsp; Warm water — 350 ml (1 1/2 cups); Sunflower oil, for frying

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 500 g (4 cups)
Sugar — 100 g (1/2 cup)
Baking powder — 2 tsp
Salt — 1/2 tsp
Warm water — 350 ml (1 1/2 cups)
Sunflower oil, for frying

Method

In a large bowl, whisk together the flour, sugar, baking powder and salt.
Gradually stir in the warm water until a thick, sticky batter forms.
Cover and let the batter rest for 20 minutes.
Heat about 4 cm (1 1/2 in) of oil in a deep frying pan over medium heat to 175°C (347°F).
Drop tablespoons of batter into the hot oil, a few at a time, and fry for 3–4 minutes, turning occasionally, until deep golden brown and cooked through.
Remove with a slotted spoon and drain on paper towels, then serve warm.

Introduction: Panikeke, small sweet fried dumplings of dough, are a shared breakfast favourite across Tokelau and the
wider Polynesian region, quick to prepare with pantry staples and traditionally eaten warm alongside tea, a
practical, comforting start to the day on the atolls.

Cultural Background: Panikeke, small sweet fried dumplings of dough, are a shared breakfast favourite across Tokelau and the
wider Polynesian region, quick to prepare with pantry staples and traditionally eaten warm alongside tea, a
practical, comforting start to the day on the atolls.

Tips: Keep the oil at a steady medium heat so the dumplings cook through before the outside over-browns. Resting the batter briefly helps it hold together better once fried.

Variations: Add grated coconut to the batter for extra flavour and texture. Dust the warm dumplings with a little extra sugar before serving. Naturally vegetarian.

Storage: Store cooled panikeke in an airtight container at room temperature for up to 2 days.

Reheating: Warm in a 180°C (350°F) oven for 5 minutes, or briefly in a dry pan.

FAQs:

Q: Is panikeke unique to Tokelau?

A: It's a shared breakfast dish found across several Polynesian islands, each with their own small variations in method.

Q: Can I make the batter ahead?

A: It's best used within a few hours, as the baking powder loses potency over time.

Q: What's it traditionally served with?

A: A hot cup of tea, and sometimes butter or jam.