Chin Chin (Fried Dough Snacks)
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Chin Chin (Fried Dough Snacks)
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A recipe for Chin Chin (Fried Dough Snacks)! Little squares of dough are fried in batches in hot oil until puffed, golden, and crisp.
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg ehuru, African variety
- 3/4 cup sugar 144 grams
- 1/2 cup margarine cut into pieces, 115 grams
- 1/3 cup milk 80 ml
- vegetable oil for frying
Instructions
- In a large bowl, combine the flour, baking powder, African nutmeg and sugar. Add the margarine a few pieces at a time and begin to combine until the mixture is crumbly.
- Slowly add the milk until the dough becomes stretchy. Note that the dough should not be sticky, so take care not to add too much liquid.
- Transfer the dough to a floured work surface. Roll the dough out to 1/4 inch (6 mm) thick, then knead it into a ball. Divide the ball in half and roll out each half to 1/8 inch (3 millimeters) thick. Slice the dough into long strips that are 1/4 inch (6 millimeters) wide. Cut the strips into small squares.
- Heat the oil in a large pot to 375˚F (190˚F). Add the chin chin to the oil and fry for 3 minutes, turning about 1 to 2 minutes in, until they are golden brown and crisp.
- Remove the chin chin from the oil with a slotted spoon and transfer them to a large baking sheet lined with paper towels.
- Store chin chin in an airtight container for up to 1 month.
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