I make this once in a blue moon. Why? Because it’s incredibly sinful and extremely addicting. It can be made for breakfast, a snack, dessert (with dipping sauces) or even lunch. It’s so incredibly easy to make and by far, one of my favorite gluten-free pastries to make. So every Bastille Day, when people are eating their croissants and baguettes, you can finally join in the fun.
- 32 oz. canola oil
- 1/2 cup water
- 1/2 stick unsalted butter
- 2 tbsp sugar
- 1/4 cup and 2 tbsp white rice flour
- 2 tbsp tapioca flour
- 3 large eggs
- 1/2 tsp vanilla
- 1/2 cup sugar
- 1/2 tsp ground cinnamon
- Place oil in a large heavy pot and heat to 360 degrees
- Meanwhile, mix the water, butter and 2 tbsp. of sugar in a medium sauce pan and bring to a boil over medium heat.
- As soon as the butter is melted, mix in the flours, stirring with a wooden spoon, until ingredients are incorporated together
- A crust will develop in the bottom of the pan. When the mix is ready, it will become a ball of dough
- Place the dough in a bowl of a mixer, fitted with paddle attachment (or you can mix by hand)
- With the mixer running, add one egg and let it run until it’s incorporated through
- Add the next egg and repeat until all three eggs are mixed in – dough will seem slightly runny/soft – that’s ok
- Add the vanilla and stir
- With a spatula, scoop amounts of dough into the pot of oil. Let it fry one one side for 2 minutes and the other for two minutes. They do not need to be perfect shapes or sizes.
- Once golden brown on both sides, remove and place on a paper-toweled plate. Sprinkle cinnamon on top (or mix cinnamon and sugar). Repeat until all dough has been used.
- Serve warm.