They are called Chin-chin, flour croquettes, African croquettes, atchonmon, atchomon, and Ross; dry cakes, or small pebbles, are appetizers that come to us from Africa. Here is the best recipe for croquettes.

You should know that to have a crunchy but not hard chin, the right proportion of ingredients is essential.

For those looking for super crispy croquettes, they should know that the flour/butter/eggs and milk ratio must be perfect. They can try this dosage without eggs: • 1 kg flour • 200 g caster sugar • 75 ml milk • 125 g butter • 1 tablespoon ground nutmeg • 2 teaspoons baking powder • Oil for the frying.

These croquettes can be kept for several days or even months.