Pairs well with Chin Chin
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Chin Chin
(3.0)
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A crunchy, sweet, and flavorful Nigerian snack perfect for parties and sharing with friends and family. Made with flour, sugar, eggs, butter, evaporated milk, and flavored with nutmeg and orange zest, then fried to golden perfection.
00:00:15 total
Serves 8
medium
Snack
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- all-purpose flour - 5 cups (5 cups)
- granulated sugar - ½ cup (½ cup)
- baking powder - 1 teaspoon (1 teaspoon)
- salt - 1 teaspoon (1 teaspoon)
- ground nutmeg - ½ teaspoon (½ teaspoon)
- orange zest - 1 teaspoon (1 teaspoon, from one orange)
- evaporated milk - 1 cup (1 cup, not sweetened)
- margarine or salted butter - ½ cup (½ cup, softened)
- eggs - 2 large (2 large)
- neutral oil - watch the video to see (for frying, such as vegetable oil)
Instructions
- Mix dry ingredients: In a large mixing bowl or stand mixer bowl, whisk together the flour, sugar, baking powder, salt, ground nutmeg, and orange zest until well combined.
- Add wet ingredients: Add the evaporated milk, softened margarine or butter, and eggs to the dry ingredients. Mix to form a dough.
- Knead the dough: Knead the dough by hand or with a stand mixer until smooth. If sticky, sprinkle a clean surface with flour and knead until smooth, adding more flour as needed.
- Roll and cut dough: Cut a small portion of dough and roll it out to about 1/8 inch thickness. Trim edges for uniformity if desired. Cut the dough into thin strips or squares using a sharp knife or pizza cutter.
- Heat oil and fry: Heat neutral oil in a frying pan. Test the oil by dropping a piece of dough; if it floats quickly, the oil is ready. Fry chin chin in small batches, avoiding overcrowding, until golden brown.
- Drain and cool: Remove fried chin chin with a slotted spoon and place on paper towels to absorb excess oil. Let cool completely.
- Store: Store cooled chin chin in an airtight container at room temperature for up to one month.
