Croquiqnolles
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| ¼ | cup | Water |
| ½ | teaspoon | Nutmeg |
| 4 | Eggs | |
| 4½ | cup | Flour,self-rising,sifted |
| Vegetable oil for deep-fryin | ||
Directions
1. In large mixing bowl, blend sugar and water; stir in nutmeg. 2. Beat in eggs, one at a time, beating well after each addition. 3. Gradually blend in enough flour to make a stiff dough that can be easily handled.
4. Turn out onto lightly floured surface; divide in half. 5. Roll out each half ½-inch thick. 6. With floured 2½-inch doughnut cutter, cut out doughnuts. 7. Heat oil to 375'F.; deep-fry doughnuts until golden brown, turning once.
8. Drain thoroughly on paper towels. 9. Dust with sugar, is desired. NOTE: New Orleans is known for its fried cakes. The name derives from the French verb "croquer," to crunch.