Croquignoles Recipe - Cooking Index
Croquignoles Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Flour |
| 1 tablespoon | 15ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Grated nutmeg |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/2 teaspoon | 2.5ml | Salt |
| 3 | Eggs | |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 tablespoons | 30ml | Butter - melted |
| 1 tablespoon | 15ml | Pure vanilla extract |
| Oil - for frying | ||
| Confectioners' sugar - for dusting |
Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl. In another bowl, beat the eggs until light and frothy. Add the sugar and whisk to dissolve. Add the butter and vanilla and continue to whisk for 2 to 3 minutes. Add the flour mixture, about 1 cup at a time, blending together until a stiff dough forms.
Lightly flour a work surface and sprinkle the dough with a little flour. Pat the dough into a large rectangle, about 1/8-inch thick. Using a pastry wheel or a sharp knife, cut out about 12 diamond-shaped pieces. Make a slit lengthwise through the center of each diamond.
Preheat the fryer. Deep-fry the diamonds, 2 to 3 at a time, turning them around with a slotted spoon, until they are golden brown and crispy, about 4 minutes. Drain on paper towels. Dust with confectioners' sugar and serve immediately.
This recipe yields 1 dozen.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C38) - from the TV FOOD - NETWORK
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