Recipe courtesy of Emeril Lagasse
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Yield:
1 dozen

Ingredients

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 tablespoon pure vanilla extract
  • Oil for frying
  • Confectioners' sugar, for dusting

Directions

Combine the flour, baking powder, nutmeg, cinnamon, and salt in a bowl. In another bowl, beat the eggs until light and frothy. Add the sugar and whisk to dissolve. Add the butter and vanilla and continue to whisk for 2 to 3 minutes. Add the flour mixture, about 1 cup at a time, blending together until a stiff dough forms. Lightly flour a work surface and sprinkle the dough with a little flour. Pat the dough into a large rectangle, about 1/8-inch thick. Using a pastry wheel or a sharp knife, cut out about 12 diamond-shaped pieces. Make a slit lengthwise through the center of each diamond. Preheat the fryer. Deep-fry the diamonds, 2 to 3 at a time, turning them around with a slotted spoon, until they are golden brown and crispy, about 4 minutes. Drain on paper towels. Dust with confectioners' sugar and serve immediately.

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