• Croquignoles

    4 votes
    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


    1. Heat oil to 350 degrees.
    2. Beat eggs. Add sugar, melted butter, water, and vanilla. Mix well.
    3. Sift baking powder and flour together. Add to egg mixture.
    4. Roll out dough to about 1/8" on a floured surface. Cut into triangles or rectangles (pizza cutter works well).
    5. Carefully place in hot oil, being careful not to crowd. Fry until golden brown on both sides (turn halfway through).
    6. Drain on paper towels and sprinkle with confectioner's sugar. Serve.


    • Ryan Boudreaux
      Ryan Boudreaux
      Love me some beignets!
      • kathy gori
        kathy gori
        wow, I love beignets but I've never heard of these ..they look great!

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