Ingrédients pour Croquignoles
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Comment préparer Croquignoles
- Whisk together the flour, baking powder, nutmeg, cinnamon, and salt in a medium bowl. Set aside.
- In a separate bowl, beat the eggs with an electric mixer until light and frothy (about 2 minutes).
- Gradually add the sugar to the beaten eggs and whisk until completely dissolved.
- Add the melted butter and vanilla extract to the egg mixture. Whisk for 2-3 minutes until well combined.
- Gradually add the dry flour mixture to the wet ingredients, about 1 cup at a time, mixing until a stiff dough forms. Do not overmix.
- Lightly flour a clean work surface. Turn the dough out onto the surface and sprinkle lightly with flour.
- Pat the dough into a large rectangle, approximately 1/8 inch thick.
- Using a pastry wheel or a sharp knife, cut the dough into 12 diamond shapes.
- Make a small slit lengthwise through the center of each diamond.
- Heat vegetable oil in a deep fryer or heavy-bottomed saucepan to 360°F (182°C). Use a thermometer to monitor the temperature.
- Carefully place 2-3 diamond-shaped croquignoles into the hot oil, ensuring not to overcrowd the pan.
- Fry for approximately 4 minutes per side, turning occasionally with a slotted spoon, until golden brown and crispy. Adjust cooking time as needed depending on your oil temperature and the thickness of the croquignoles.
- Remove the cooked croquignoles from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Immediately dust the warm croquignoles generously with powdered sugar and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
68g
Fat
16g
Carbs
21g
