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Herb and Garlic Puffs

Author: Charlotte Bothe

Herb and Garlic Puffs Recipe

These small, deep-fried puffs are a great addition to a finger-food buffet. Enjoy these delightful little treats with plain mayonnaise or its garlicky cousin, aioli.

At a glance

about 4 dozen puffs


Choose your measure:

  • 1 cup water
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/2 teaspoon salt
  • 1 cup +2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 to 2 cloves garlic, finely chopped
  • 2 teaspoons dried chives or 4 teaspoons fresh chives
  • 1 teaspoon dried parsley or 2 teaspoons fresh parsley
  • 2 teaspoons dried minced onion, optional
  • 4 large eggs


  1. Combine the water, butter, and salt in a medium-sized saucepan set over medium heat, and bring to a boil.
  2. Add the flour, garlic, herbs, and onion, and stir vigorously with a spoon until the mixture is smooth and follows the spoon around the pan, about a minute.
  3. Remove the pan from the heat, and let the mixture cool for 5 minutes.
  4. Transfer the dough to a mixer, and beat in the eggs one at a time, until you have a stiff, smooth batter.
  5. If you have a deep fryer, add your favorite frying oil (we prefer peanut oil) and preheat the oil to 375°F. Alternatively, use an electric skillet or a large pan set over a burner. Add 1" of oil, and heat to 375°F — you can test with a candy thermometer, or by dropping a test ball of dough into the oil and seeing if it fries in the indicated amount of time.
  6. Drop 1" balls of batter into the hot fat — a teaspoon cookie scoop works well — making sure not to crowd the pan, as the balls will expand.
  7. Fry the puffs for about 5 to 7 minutes, turning them over occasionally. They'll expand, and some will probably burst (gently), giving them an interesting shape.
  8. Remove the puffs from the fat when they're a medium tan color, and drain/cool on paper towels. These are best served warm.