Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted
2 large eggs
1/4 cup milk
Vegetable oil for frying
Instructions:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and ground nutmeg. Mix well to combine.
Make a well in the center of the dry ingredients and pour in the melted butter. Crack the eggs into the well and add the milk. Mix everything together until a dough forms. You can use a wooden spoon or your hands to combine the ingredients.
Once the dough comes together, turn it out onto a lightly floured surface and knead it gently for a few minutes until it becomes smooth. If the dough is too sticky, you can add a little more flour.
Divide the dough into smaller portions and roll each portion into a thin log, about 1/2 inch in diameter. Cut the logs into bite-sized pieces, around 1 inch in length.
Heat vegetable oil in a deep fryer or a large, deep skillet to about 350°F (175°C).
Carefully drop the chin chin dough pieces into the hot oil, making sure not to overcrowd the pan. Fry them in batches, if necessary. Cook for about 3-4 minutes, or until the croquettes turn golden brown, flipping them occasionally for even cooking.
Once the chin chin croquettes are cooked, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
Allow the croquettes to cool completely before serving. They can be stored in an airtight container for up to a week.