50m$7.03Chin Chin
West African crisp bite-size fried flour snack flavored with nutmeg. This vegetarian snack is deep-fried until golden and crunchy.
- Cuisine
- West African
- Energy
- 1446 calories per serving
- Protein
- 5.7 g per serving
- Carbs
- 49.3 g per serving
- Fat
- 142 g per serving
- Sodium
- 244 mg per serving
Shopping options
unsalted butter
85 Gram
Land O Lakes Unsalted Butter in Half Sticks
19%
granulated sugar
100 Gram
Kroger® Pure Cane Granulated Sugar
6%
vegetable oil
48 Fluid Ounce
Kroger® 100% Pure Vegetable Oil
100%
ground nutmeg
2 Gram
Ground Nutmeg - Kroger - 1.85 Oz
4%
all-purpose flour
500 Gram
Kroger® Bleached All Purpose Flour
22%
whole milk
180 Gram
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
37%
fine salt
6 Gram
Kroger® Salt
1%
Cost Summary
· only what you use
per serving · 10 servings
Cook this recipe
- all-purpose flour-500 g
- whole milk-180 g
- granulated sugar-100 g
- unsalted butter-85 g
- fine salt-6 g
- ground nutmeg-2 g
- vegetable oil-48 fl oz
Melt the unsalted butter and let it cool until warm, not hot. In a large bowl, whisk together the all-purpose flour, granulated sugar, ground nutmeg, and fine salt.
Add the warm melted butter and rub it into the flour mixture until sandy. Pour in the whole milk and mix into a firm dough, then knead for 2 to 3 minutes until smooth.
Roll the dough on a clean surface to about 1/4 inch thick. Cut into bite-size 1/2-inch pieces and separate the pieces so they do not stick together.
Keep fingers clear of the knife blade while cutting the dough into small pieces.
Pour the 48 fl oz vegetable oil into the heavy pot, making sure the pot is less than half full. Clip on the deep-fry thermometer and line a rimmed baking sheet with paper towels.
Keep the oil level below half full to reduce the risk of dangerous overflow during frying.
Heat the oil to 350°F (175°C) over medium heat. Adjust the heat as needed to keep the oil near 340°F to 350°F during frying.
Do not leave hot oil unattended, and monitor the thermometer to prevent overheating.
Working in small batches, carefully lower dough pieces into the hot oil. Fry, stirring gently, for 3 to 5 minutes until golden brown, crisp, and bubbling slows.
Lower dough pieces gently into the hot oil to prevent splashing and burns.
Use a slotted spoon to lift the chin chin from the oil and transfer it to the paper towels to drain. Let each batch cool completely so the pieces finish crisping.
Let fried pieces drain and cool before serving because they will be very hot straight from the oil.
Repeat with the remaining dough, letting the oil return to 350°F (175°C) between batches. Serve the chin chin at room temperature.
Let the oil cool completely before moving, straining, or discarding it.
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