Chichi (Millet Fritters) is a traditional Russian recipe for a classic snack of deep fried piped sweetened millet dough. The full recipe is presented here and I hope you enjoy this classic Russian version of: Millet Fritters (Chichi).
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Known as Чи-Чи (Chi-Chi) in Russian Cyrillic, these are deep fried pastries typically served as a dessert. Note that proso millet (Panicum miliaceum) is the commonest millet type grown in Russia and proso millet flour would be the most appropriate for this recipe. You could also make the recipe from wheat flour or a blend of wheat and millet flours. Note that millet flour is naturally gluten free and this recipe would be suitable for anyone with gluten intolerance.
Ingredients:
250g millet Flour (or wheat flour)
250ml Water
100g Sugar
3 pinches of Salt
oil for deep frying
powdered sugar, for sprinkling
Method:
Combine the water and salt in a large heavy-based pan. Bring to a boil over medium heat and as soon as the water boils vigorously whisk in the flour, adding as a slow steady stream.
Continue beating until a smooth dough is obtained. Turn off the heat and continue beating the dough until perfectly smooth.
Transfer the dough to a piping bag fitted with a large star nozzle.
In the meantime, heat oil in a deep fryer or deep pan to 180°C, using a cooking thermometer to check the temperature.
Pipe strings of the dough into the oil, cutting off at about 5cm lengths with a knife. Fry the dough in small batches for about 3 minutes until golden brown.
Remove with a slotted spoon or spider and drain on kitchen paper to remove any excess fat.
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