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Loading...These crisp, lightly sweet Nigerian-style fried dough bites are a beloved West African tea-time treat. Flavored with warm nutmeg and vanilla, they fry up golden with a satisfying crunch outside and tender crumb inside. Perfect for snacking, sharing, or packing into lunchboxes.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings6
Yield6 servings (about 60 bites)
Nutrition Facts
Per serving (estimated)
- 535 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 68 gCarbs
- 2 gFiber
- 19 gSugar
- 7 gProtein
- 230 mgSodium
- 110 mgPotassium
- 70 mgCalcium
- 3 mgIron
- 0 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 tsp ground nutmeg
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 1/3 cup (80 ml) whole milk, plus more if needed
- 1 tsp vanilla extract
For frying
- 3 cups (720 ml) vegetable or canola oil
Directions
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a large bowl, then work in the cold butter with your fingertips until the mixture looks like coarse crumbs.
- In a small bowl, whisk the egg, milk, and vanilla, then pour into the flour mixture and stir with a wooden spoon until a soft, slightly tacky dough forms; add a splash more milk only if the dough feels too dry.
- Knead the dough gently in the bowl for 30 seconds, shape into a disc, wrap in plastic, and refrigerate for 20 minutes to relax the gluten and chill the butter.
- Roll the chilled dough on a lightly floured surface into a 1/4-inch (6 mm) thick rectangle and cut into 1-inch (2.5 cm) strips or diamond shapes.
- Heat the oil in a deep heavy pot to 350°F (175°C) over medium heat; the oil should be about 2 inches deep for even frying.
- Fry the dough pieces in small batches of 8 to 10 for 3 to 4 minutes, turning occasionally, until deeply golden and puffed; do not overcrowd the pot or the temperature will drop too much.
- Lift the fried bites out with a slotted spoon and drain on a wire rack set over a baking sheet (not paper towels, which can make them soggy).
- Repeat with the remaining dough, letting the oil return to 350°F between batches, then let the bites cool 10 minutes before serving; they crisp further as they cool.
- Store in an airtight container at room temperature for up to 2 weeks; the flavor deepens after the first day.
Cook’s Notes
- Keep the butter genuinely cold so it stays in solid pieces; this creates the flaky, layered crunch Nigerians prize in good chin chin.
- Test the oil with a small scrap of dough; it should sizzle immediately and rise steadily to the surface without browning too fast.
- For a richer flavor, replace 2 tablespoons of the milk with powdered milk dissolved into the liquid.
- A pinch of ground cinnamon or grated lemon zest mixed into the dry ingredients is a popular home-baker variation.
- Always fry at steady 350°F; too cool and the dough absorbs greasy oil, too hot and the outside burns before the inside cooks through.
