I remember clearly that during my childhood in Cameroon, there was never a party without Chin-Chin. They were served at every celebration, either as an aperitif or amuse-bouche, or later as a party favor to take home.
They were also available for purchase and were a favorite snack for young and old. Originally, croquettes were made in a spherical shape, which was incredibly laborious. Small amounts of dough were rolled by hand until they formed a small pea-shaped ball. Usually, several people spent hours rolling these little croquettes, which would be devoured within minutes. Because one thing has to be said: they taste absolutely delicious. Over time, other, easier shapes became popular. I personally cut them into small square or diamond-shaped pieces. It's quick and tastes just as good.
I often make them for Eid al-Fitr (the festival celebrating the end of Ramadan) and Eid al-Adha (the festival celebrating sacrifice). I usually make a large batch to make it worthwhile. I also serve them to my guests as an aperitif or amuse-bouche, and later as a gift. I also like to bring them along as a hostess gift when I'm invited somewhere. Most people appreciate them.
Ingredients
500g flour,
50ml milk
, 2 eggs
, 100g sugar,
60g butter or margarine,
1 teaspoon vanilla sugar,
1 teaspoon baking powder,
1 pinch nutmeg (optional)
, 1 pinch salt,
1 liter frying oil
Mix all ingredients in a large bowl (using a dough mixer or by hand).
Knead well until a smooth and homogeneous dough forms, roughly the consistency of bread dough. Add flour or milk as needed.
Cut into pieces. Then deep-fry in hot oil until golden yellow.
The whole thing as a video
Et voilà! Bon appétit!
Croquettes camerounaises (Chin Chin)
Ingredients
- 500 g flour
- 50 ml milk
- 2 eggs
- 100 g sugar
- 60 g butter or margarine
- 1 tsp vanilla sugar
- 1 tsp baking powder
- 1 pinch of nutmeg (optional)
- 1 pinch of salt
- 1 liter of frying oil
Instructions
- Mix all ingredients in a large bowl
- Sprinkle a dry work surface with flour. Knead roll-sized pieces of dough on it until they are about 3mm thick.
- Cut the dough into small squares of approximately 0.5cm vertically and horizontally, or as desired.
- Heat the frying oil in a pot or deep fryer and fry the croquettes until golden yellow, stirring constantly.
- Remove the golden croquettes from the frying oil and place them on a paper towel to absorb excess oil.
- Let it cool and serve.
