Classic Crispy Chin Chin

Classic Crispy Chin Chin

A beloved West African snack, these crispy, slightly sweet fried dough pieces are perfect for sharing. Enjoy them as a treat with tea or coffee, or as a delightful crunchy bite anytime.

A
by Anonymous
0.0 · 0 ratings
50 min (25m prep, 25m cook)
8 servings
AfricanSnackVegetarianPescatarianNut-FreeShellfish-FreeFish-FreeSesame-Free

Ingredients

Servings:
8
  • 4 cup All-purpose flour (plus more for dusting)
  • ½ cup Granulated sugar
  • 1 tsp Baking powder
  • ½ tsp Salt
  • 1 tsp Ground nutmeg
  • ½ cup Unsalted butter (1 stick, melted and cooled)
  • 2 piece Large eggs
  • ¼ cup Evaporated milk (or whole milk)
  • 4 cup Vegetable oil (for deep frying)

Instructions

  1. 1

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground nutmeg until well combined.

  2. 2

    In a separate medium bowl, whisk together the melted butter, eggs, and evaporated milk until smooth.

  3. 3

    Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface.

  4. 4

    Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Do not over-knead. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.

  5. 5

    Divide the dough into 3-4 manageable portions. On a lightly floured surface, roll out one portion of dough to about ⅛-inch thickness. Using a sharp knife or a pizza cutter, cut the dough into small squares, rectangles, or diamond shapes (about ½ to 1 inch in size). Repeat with the remaining dough.

  6. 6

    Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of dough should sizzle and float to the top immediately.

  7. 7

    Carefully add a handful of chin chin to the hot oil, making sure not to overcrowd the pot. Fry for 3-5 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon or spider to remove the chin chin and transfer them to a paper towel-lined plate or a wire rack to drain excess oil.

  8. 8

    Repeat the frying process with the remaining dough, working in batches. Allow the chin chin to cool completely before storing or serving.

Chef's Tips

  • 💡Ensure your oil is at the right temperature; if it's too cool, the chin chin will absorb too much oil and be greasy, if too hot, they will brown too quickly on the outside and be raw inside.
  • 💡For extra crunch, you can roll out the dough even thinner, about 1/16-inch. Be careful not to tear it.
  • 💡Chin Chin can be stored in an airtight container at room temperature for up to 2-3 weeks, making them a great make-ahead snack.

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