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Deep Frying Les Croquignoless by Lafayette and Oxford Lions Clubs
About the Recipe: I remember my grandmother frying up crisp pieces of dough that were made for special occasions and sprinkling them with cinnamon and sugar. She mixed them up the old fashioned way and never followed a printed recipe
This web recipe appeared to be easiest to prepare. Many recipes for this pastry use a standard donut dough or modified mashed potato mixture. The vendors at the Feast said that they used donut dough for their pastry. Some toss with confectioners’ sugar but the one at the Feast served their pastry coated with a strong cinnamon sugar.
Recipe by: Accompanied the “La Fete de L ’Automne” story in the 9-29 Leader, Sep 28, 2016, Cindy Merx
Recipe for Cinnamon/Sugar” Combine ½ cup granulated sugar with 1 Tablespoon ground cinnamon; Toss to coat pastries. Use in place of confectioners’ sugar
For other recipe variations: See:
http://www.geniuskitchen.com/recipe/croquignoles-373026#activity-feed
http://www.foodgeeks.com/recipes/french-croquignoles-crisp-twisted-doughnuts-20305
http://www.yesterdish.com/2013/03/15/croquignoles/
pdf for Copy of Recipe – Lions Clubs – Les Croquignoles
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