Small, crunchy cookie-like bites of fried dough that are great for snacking.
 | | For many years, chin chin was almost exclusively found in its classic nutmeg flavor. Nowadays, there's a lot of creativity when it comes to playing around with ingredients and flavors. For the dough, you can try adding gluten-free flours like almond and coconut flours, and mixing in different spices (like masala chai, pumpkin spice, apple pie), aromatics (like the citrus zest I like to use), extracts like vanilla or almond, and floral waters like orange flower and rose. You can also toss the fried chin chin with flavored syrups, caramels, cookie crumbs, and more. Feel free to experiment when making your chin chin. Once fried, you can enjoy it on its own, with your favorite hot or cold beverage, and even in a bowl covered with milk and eaten like cereal. | | | | |
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