Ingredients
-
3
-
1
-
1/2
-
1/2
-
1/2
-
3
-
1/2
-
2
-
1
-
-
-
-
-
-
Directions
Croquignoles, From Emeril’s cookbook Louisiana Real and Rustic; posted for ZWT 5 Long ago, before modern highways, it was near impossible for country children to get the golden beignets that their city cousins enjoyed However, they managed quite well with these little friend doughnut-like cakes They are NOT like the classic French croquignoles, which are glazed crunchy biscuits
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Steps
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1
Done
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Combine the Flour, Baking Powder, Nutmeg, Cinnamon, and Salt in a Bowl. |
|
2
Done
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in Another Bowl, Beat the Eggs Until Light and Frothy. |
|
3
Done
|
Add the Sugar and Whisk to Dissolve. |
|
4
Done
|
Add the Butter and Vanilla and Continue to Whisk For 2 to 3 Minutes. |
|
5
Done
|
Add the Flour Mixture, About 1 Cup at a Time, Blending Together Until a Stiff Dough Forms. |
|
6
Done
|
Lightly Flour a Work Surface and Sprinkle the Dough With a Little Flour. |
|
7
Done
|
Pat the Dough Into a Large Rectangle, About 1/8 Inch Thick. |
|
8
Done
|
Using a Pastry Wheel or a Sharp Knife, Cut Out About 12 Diamond-Shape Pieces. |
|
9
Done
|
Make a Slit Lengthwise Through the Center of Each Diamond. |
|
10
Done
|
Heat the Oil to 360f. in a Deep-Fryer or Deep Saucepan. |
|
11
Done
|
Deep-Fry the Diamonds, Two to Three at a Time, Turning Them Around With a Slotted Spoon, Until They Are Golden Brown and Crisp, About 4 Minutes. Transfer to Paper Towels to Drain. |
|
12
Done
|
Dust With Powdered Sugar and Serve Immediately. |
