Croquinoles (Kro-ce-yoils) II
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1 tablespoon butter, melted
- 2 tablespoons water
- 1 teaspoon baking powder
- Approximately 3 cups of sifted flour, sufficient to make a stiff dough
- 1 tablespoon vanilla
- Powdered sugar
- Cinnamon
- Oil for deep frying
Step-by-Step Instructions
- Beat eggs then add sugar, melted butter and water, mix well
- Add flour, baking powder and vanilla, mixing to form a stiff dough
- Roll out dough on a floured surface to about 1/4-inch thickness
- Cut into triangles about 3 inches long and 2 inches wide
- Use a sharp knife to add a slash to center of each triangle
- Heat oil to 350-375°F in a deep pot or Dutch oven
- Fry triangles a few at a time until golden brown, about 2-3 minutes per side, turning once
- Drain on paper towels
- Sprinkle generously with powdered sugar and cinnamon to your liking while still warm
Common Problems and Solutions
Q: Why is my dough too sticky to roll out?
A: Add flour gradually, a tablespoon at a time, until the dough is stiff enough to roll. Different humidity levels affect how much flour you'll need—the dough should be firm but still pliable.
Q: What temperature should the oil be?
A: Keep oil between 350-375°F. If it's too hot, they'll brown too quickly on the outside while staying raw inside. If too cool, they'll absorb too much oil and be greasy.
Q: Why did my croquinoles turn out tough?
A: Don't overwork the dough when mixing and rolling. Mix just until combined, and handle gently when rolling out.
Tips and Techniques
The center slash isn’t just decorative—it helps the dough fry evenly and creates the characteristic twisted, crispy texture. Dust with the cinnamon-sugar mixture while they’re still warm so it sticks better.
Ingredient Substitutions
- butter: vegetable oil or coconut oil
- vanilla extract: almond extract or anise extract
Equipment Needed
- Rolling pin
- Deep pot or Dutch oven for frying
- Candy/frying thermometer
- Paper towels for draining
Historical Context
Croquinoles have been made in Cajun households for generations, often served at holidays and special gatherings. They’re closely related to French pets-de-nonne and merveilles, showing the deep French culinary roots in Louisiana.
