Photo of the Day: Deep-Fried Croissants
By Lesley Balla
August 19, 2013
Photo by: Lesley Balla
When you get down to it, the only thing separating a Cronut from a knock-off is the name. There are already a ton of knock-offs around town, with more being created and discovered every day, and after tasting a few, we've come to the conclusion that as with a lot of things, simple is best. When we stumbled upon Chimney Coffee House a couple weeks ago, we saw the DFK, the "deep-fried croissant," behind the glass, but we opted for the sugary brick toast instead. Swinging back through, we gave it a test run and it tastes...exactly like you think it would. The flaky layers of crossiant render this fried donut hybrid a litfle fluffier than, say, a traditional cake donut, and the the butteriness gives it a slight crunch on the outside. We don't think you really need all the icings and toppings - a simple sprinkle of powdered or cinnamon sugar will do.