New Orleans Style Choux Fritters
Indulge in the irresistible charm of New Orleans Style Choux Fritters, a delightful fusion of French choux pastry and the vibrant flavors of the Big Easy. These airy, golden fritters are crafted with a simmered dough enriched with butter, vanilla, and a hint of ground cinnamon, creating a light yet decadent treat. Fried to perfection and generously dusted with powdered sugar, they boast a crisp exterior that gives way to a tender, pillowy center. Perfect for serving warm at breakfast, brunch, or as a sweet snack, this recipe captures the spirit of New Orleans street food right in your kitchen. With just 35 minutes from start to finish, these fritters are an easy yet impressive dessert that will leave your guests craving more. Keywords: New Orleans fritters, choux pastry recipe, cinnamon fritters, powdered sugar sweets.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 240 ml water
- 15 grams granulated sugar
- 2 grams kosher salt
- 125 grams all-purpose flour
- 4 pieces large eggs
- 5 ml vanilla extract
- 2 grams ground cinnamon
- 1000 ml vegetable oil (for frying)
- 60 grams powdered sugar
Instructions
In a medium saucepan, combine the butter, water, granulated sugar, and salt. Heat the mixture over medium heat until the butter melts and the mixture begins to boil.
Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 2 minutes.
Transfer the dough to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 5 minutes.
Beat the dough on medium speed, adding one egg at a time, ensuring each egg is fully incorporated before adding the next. The final dough should be smooth, sticky, and pipeable.
Mix in the vanilla extract and ground cinnamon until well combined.
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Use a thermometer for accuracy to maintain the oil temperature.
Transfer the dough to a piping bag fitted with a large round tip (or use a spoon if you prefer rustic fritters). Pipe or scoop small rounds of dough directly into the hot oil, being careful not to overcrowd the pot.
Fry the fritters in batches, turning them occasionally, until they are puffed and golden brown, about 5-7 minutes per batch.
Use a slotted spoon to transfer the cooked fritters to a plate lined with paper towels to drain excess oil.
Once slightly cooled, dust the fritters generously with powdered sugar and serve immediately. Enjoy while warm!
Nutrition Facts
Calories |
10436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1117.7 g | 1433% | |
| Saturated Fat | 205.5 g | 1028% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 1094 mg | 48% | |
| Total Carbohydrate | 176.5 g | 64% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 74.6 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 189 mg | 15% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
