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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chin Chin - Nigerian Snack Recipe

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This recipe for Chin Chin - Nigerian Snack is from Rennie's River Elementary Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups All purpose flour
1 Egg
2 tbsp Butter
1/2 cup sugar
1/4 tsp baking powder
1 tsp Cinnamon/nutmeg Powder
160ml Milk
1/4 tsp Salt
Directions:
Directions:
Begin by mixing the all-purpose flour, nutmeg or cinnamon, sugar, baking powder, and salt together in a bowl. Cut in the butter and mix until the flour mixture becomes crumbly. Crack the egg into the bowl, and stir into the flour mixture until a dough starts to form. Gradually add the milk, mixing continuously, until the dough becomes smooth.

Allow the dough to rest for 10-15 minutes. After resting, lightly flour a clean, flat surface or chopping board. Roll out the dough with a rolling pin to your desired thickness. Cut the flattened dough into your preferred sizes and shapes.

Heat vegetable oil in a deep fryer or a deep pan until it's hot. Fry the cut dough pieces in the hot oil until they turn a golden brown color. Remove the fried pieces from the oil and let them drain on paper towels. Allow them to cool before serving. Store the cooled chin chin in an airtight container for up to a month.

Note: Hot, not medium-heat oil is the best for frying chin chin. The oil is hot enough if the diced dough gradually rises from the bottom to the top of the frying oil. But it’s too hot if it flows quickly to the top of the oil. Similarly, the heat is too low if the dough goes to the bottom of the pot.

 

 

 

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