This is the Cajun version of New Orleans beignets. While I prefer beignets, croquignoles can be made much faster. Beignets are made from a yeast dough; croquignoles have no yeast and require no rising time. They are not as airy and fluffy as beignets, but are still a good treat! See the link below for pictures and a recipe for Creole Calas (rice fritters–another tasty treat).
- oil for frying
- 3 eggs
- 1/2 c sugar
- 1 Tbsp butter, melted
- 2 Tbsp water
- 1 Tbsp vanilla
- 1 tsp baking powder
- 3 to 3 1/2 c flour
- confectioner’s sugar for dusting
- Heat oil to 350 degrees.
- Beat eggs. Add sugar, melted butter, water, and vanilla. Mix well.
- Sift baking powder and flour together. Add to egg mixture.
- Roll out dough to about 1/8″ on a floured surface. Cut into triangles or rectangles (pizza cutter works well).
- Carefully place in hot oil, being careful not to crowd. Fry until golden brown on both sides (turn halfway through).
- Drain on paper towels and sprinkle with confectioner’s sugar. Serve.