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.

Instructions

1. 1.

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

   Time: 3 min
2. 2.

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

   Time: 2 min
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.

   Time: 5 min
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.

   Time: 7 min
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.

   Time: 15 min
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.

   Time: 5 min
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.

   Time: 15 min
8. 8.

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

   Time: 5 min