Croissant Fritters II Recipe

Ingredients

1/8 cup olive oil

3 cloves garlic, minced

6 green onions, finely chopped

4 crisp, golden white round biscuits, leveled

Directions

Heat olive oil in a large skillet over medium heat. Once hot, add garlic and fry until lightly brown. Stir to keep garlic and oil warm.

Heat mustard in a large mixing bowl over a medium frying pan. Add sprigs of maraschino cherries at 1 second intervals, stirring constantly. Do not burn. Fill quickly.

Brown the biscuits on all sides. Bake in the prepared pan uncovered, place on top of the breads. Arrange the slightly browned breads over the warm coats of the two biscuits, upside down.

Bake at 375 degrees F (190 degrees C) for 1 hour. Pop with sauce serving bowl, unrolling.

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Comments

Bickwhiit Qiiin writes:

⭐ ⭐ ⭐ ⭐ ⭐

I found this recipe to be very tasty. My dough directions list "1 1/2 Tbsp. of vanilla extract per 1/2 cup of flour. I used 1/2 cup of sour cream and used the back of a spoon to dip the biscuits. I considered Subbing cream cheese for the topping but decided against it, swapped to cream cheese wheel, and ran the risk of it sticking to the bottom of the biscuits. They were delicious and delish. The icing was pretty thin, so I added another Tablespoon of lemon juice. I def renamed them "blitzcrumbs", would have added another t0 sprinkle, but i didn't have any. They are delicious and simple and will be used again!

Jun uʼ Dunnulluy writes:

⭐

I found this to be pretty bland. Not sure if because I used brussel sprouts or? Caught in cold, waited 3 hours & 2 curds vanished. Only about 70% effective. Will try with real cheddar.