Dessert
Chin chin, fried pastry snacks (Nigeria)
- Preparation time
- 50 min
- Servings
- serves 6 (about 500 g)
Ingredients
serves 6 (about 500 g)
- Flour — to buy500 g
- Sugar — to buy100 g
- Baking powder — to buy1 tsp
- Noix de muscade — to buy1/4 tsp
- Salt — to buy1 pinch
- Butter — to buy50 g
- Egg — to buy1
- Milk — to buy100 ml
- Neutral oil — to buy700 ml (for frying)
Preparation
In a bowl, mix the flour, sugar, baking powder, nutmeg and salt.
Work in the melted butter and the egg, then add the milk little by little, mixing until you get a firm, non-sticky dough (knead lightly if needed, but not too much, or the chin chin will turn too hard).
Wrap the dough and let it rest for 20 minutes in the fridge.
Roll out the dough to about 1 cm thick, then cut it into small cubes or even strips with a knife.
Heat the neutral oil in a deep pot to 160-170°C (a moderate heat so they cook through without burning outside).
Fry the pieces in small batches for 5-6 minutes, stirring regularly, until golden and nicely crisp.
Drain on paper towel and let cool completely before serving: they get even crunchier as they cool.