One of the more popular classic Cajun sweet pastries. I can still smell the aroma wafting out the kitchen when these were cooking.
Beat margarine and sugar until light and fluffy. Add vanilla. Add one egg at a time, beating well after each. Add milk and mix well.
Separately mix all dry ingredients and add to the egg mixture slowly, beating well.
Place dough on a well-floured board. Roll dough very thin and cut by strips with a slit in each strip.
Fry in hot oil until lightly brown on both sides. Drop fried croquinoles into a bag with powdered sugar and shake to coat.
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