Waste not, want not. As a food blogger, especially with experimental cooking, waste is almost inevitable, but recently, I have been making concerted efforts to reduce my waste, and so far, so good, I seem to be succeeding. This came from my bid not to waste the leftover garri from battering fish, chicken and prawns. You will discover it too, when you try my Garri Fried Chicken (recipe HERE), that as eggs come in contact with the garri, it begins to form clumps. The more you do the double dipping, the more clumps you get. Ordinarily, I would have thrown them away, but I thought to myself, wait. If garri fried so well, and created this gorgeous crust because of the eggs, what if you fry these clumps. Heck, you already have hot oil staring at you, why don’t you try it. And so I did. Wowzer, I was eating it hot straight from the pan.
It was sour and savoury, and not eggy at all. I was throwing the balls into my mouth, as I would groundnut and chin chin. How wonderful. First I get garri crusted yumminess, then I have these crunchy garri balls to chew on. Re-inventing another garri snack right there. Off to tell my colleagues more, so we I can trul sell this garri-gluten free phenomenon. hehehehe. Let’s cook
- Garri
- Your choice of seasonings - you can make this sweet or savoury
- Eggs
- Oil for frying
- This recipe was a by product of making garri fried chicken, but you can also make this from scratch. All you need is just to slowly add beaten eggs to a bowl of your seasoned garri, and use your hands to make it form into clumps.
- It is as simple as that
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- Note, the clumps must be somewhat firm. Too soft, and it is likely to disintegrate in hot oil, so don't add too much eggs. Ensure that your oil is hot, and then fry your balls until golden brown. Drain on a kitchen towel and enjoy
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Another thing to try it to mill the garri into a fine powder, add baking powder, milk and the rest and make chin chin.
The post Erunrun Garri – crunchy fried garri balls/garri chin chin appeared first on Dooney's Kitchen.