Chin Chin: Nigerian Fried Dough Bites

Ingredients and method

Ingredients

• 2 1/4 US cups all-purpose flour, lightly spooned into the cups and leveled, plus a little for dusting; not self-rising flour
• 1/4 US cup granulated sugar
• 1/4 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon fine salt
• 1 large egg
• 2 1/2 tablespoons unsalted butter, melted and cooled until lukewarm
• 5–6 tablespoons whole milk, added gradually
• Neutral high-heat oil, such as canola, to reach about 2 inches deep in a suitable pot

Method

1. Set out a mixing bowl, rolling pin, knife or pizza cutter, lightly floured tray, deep heavy pot, frying thermometer and slotted spoon. Combine the flour, sugar, baking powder, nutmeg and salt. Beat the egg with the cooled melted butter and 5 tablespoons milk, then stir into the dry mixture.
2. Bring the dough together and knead briefly until fairly smooth and firm but pliable. If dry crumbs will not bind, add the last tablespoon of milk a teaspoon at a time. Stop before the dough becomes sticky. Cover and let it relax for about 15 minutes; refrigerate if you need to pause longer while organizing the frying setup.
3. Divide the dough into two pieces. Roll one on a lightly floured surface to a scant 1/4 inch thick, about 5 mm. Cut into strips about 1/2 inch wide, then crosswise into small squares. Separate the pieces on the tray and brush away loose dusting flour. Repeat with the second piece. Keep the pieces similar in thickness so they cook together.
4. Pour oil about 2 inches deep into the pot, which should remain no more than half full, and heat to approximately 350°F. Carefully add a small test batch close to the oil surface. The pieces should rise and bubble steadily. Stir gently to separate them and turn them for even color.
5. Fry until golden, then lift onto a rack or paper-lined tray. Cool a test piece fully before breaking it open: it should have a dry, cooked center and a crisp bite, not a soft raw-dough middle. If it browns before cooking through, reduce the heat slightly and roll the remaining dough thinner. Warm pieces are softer, so do not use immediate firmness as the only check.
6. Fry the remaining squares in small batches, keeping the oil around 340–350°F and allowing it to recover between batches. Skim out crumbs as they accumulate. If foam rises toward the rim, stop adding dough and turn off the heat; leave the pot in place until the foam subsides. Never add water to hot oil.
7. Drain and cool completely before serving or putting the chin chin in a clean, dry airtight container in a cool, dry place. Do not seal warm pieces, which can trap steam. Turn off the burner and let the oil cool fully before handling or disposal.