Yup, I'm trying to fatten you all up. Send you to the gym for another hour! So there. Smooches.
1. Just buy some croissants already!
2. Look at that store bought beauty.
B. You may wish to make a few slits on top, bottom, sides, or any combination thereof if you desire greater oil penetration, leading to a thoroughly crisp result.
3. I use a wok. It will be easier if you have a fryer. I haven't one.
4. Legit grindhouse solutions. See how I'm propping the thermometer up with a wooden spoon.
A. Anyhow you want to use a high heat oil. I used grape seed oil.
B. Fill the wok or fryer, or whatever you choose to use, with enough oil to submerse at least halfway.
C. You want it from 325-375 degrees Fahrenheit. I find 325 to be fine. That way you can sweeten the final product with some coconut oil.
5. Drop a croissant in once goal heat is reached.
6. This is an oriental frying utensil for this kind of purpose. Press the croissant down for a little.
B. Aim for 10-15 seconds on each side, which means you should flip the croissant over once.
C. Then the frying is done.
7. On the left is not fried. The one on the right is fried.
8. Yes, put the fried croissants on several layers of paper towels to drain and cool.
8. Make a simple glaze/icing.
B. You want about 1 tablespoon milk to 1/2 cup powdered sugar (scale as needed). Mix, bitches.*
* I usually start with 1/2 tablespoon milk to 1/4 cup powdered sugar. Then I make more as needed.
C. Roll each of the fried and relatively cooled croissants, one at a time, in the glaze to coat.
D. Then set back on the towels, biatches. Let cool and settle.
9. See the dark one in the middle row. Avoid that! You want a lighter, golden tone. Easy as pie...actually much easier.
OPTIONS: Of course, you can dust with granulated sugar instead of glaze/icing. You can do chocolate, maple/bacon, coconut-mint, and even your mother's secret sauce. What do I care?
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