a flour croquette, or chin chin is the snack par excellence in Cameroon, Nigeria and probably other countries of Black Africa.
How to prepare African croquettes and chin-chin?Print the recipe
- 2 cups of flour (500g)
- 50ml milk
- 2 eggs
- 100g sugar
- 60 g butter
- 1 spoon of vanilla sugar
- 2 tablespoons ground nutmeg
- 1 pinch of salt
- 1 liter of peanut or vegetable oil for frying
- Dilute the sugar beforehand in a glass of water.
- Mix the flour, vanilla sugar and salt in a large bowl and add the ground nutmeg in the flour.
- Leave a small amount of flour to cut the croquettes.
- Mix the sugar + butter vigorously in a salad bowl to obtain a creamy white cream.
- Add to the mixture of sugar + butter, the whole eggs, the milk.
- In the mixture of flour obtained, dig a well in the middle of the flour and add all the sugar + butter mixture.
- Work the dough with your hands until it mixes well and becomes homogeneous.
- If your dough sticks too much to your hands, add a little more flour.
- Let the 30mn stand cool.
- Roll the dough on a cutting board that you have previously floured.
- Use a knife to cut the dough and form it into small squares.
- Shape your croquettes by giving them the shape you want (squares, rectangles, circles, etc.)
- Heat the vegetable oil (1 2 liters) until it is very hot and fry the croquettes stirring to prevent them from sticking.
- When your patties are golden brown or light brown, remove them from the heat and place them on a paper towel to absorb the excess oil. Let cool and serve.