1 Puff pastry trimmings (store-bought or homemade), sufficient quantity for the number of servings
1 Neutral frying oil (such as vegetable or canola oil), enough to deep-fry — at least 2 inches (5 cm) deep in the vessel
Instructions
1. Roll out the puff pastry trimmings to an even thickness of approximately 1/8 inch (3 mm).
2. Cut the rolled pastry into pieces measuring 3/4 inch (2 cm) long and 1/8 inch (3 mm) wide, producing thin batons.
3. Heat the frying oil in a heavy, deep saucepan or Dutch oven to 375°F (190°C), measured with a deep-fry or candy thermometer. The oil should be at least 2 inches (5 cm) deep.
4. Working in small batches to avoid crowding, lower the pastry batons into the hot oil. Fry for 1-2 minutes, until the pieces are deep golden brown on all sides, puffed, and visibly crisp. (Doneness cues: deep golden colour, pieces float freely, audible sizzling subsides.)
5. Remove the fried batons with a slotted spoon or spider and drain on absorbent paper, such as paper towels.
6. Arrange the drained batons on a folded napkin or a small lined serving dish. Pass alongside the soup course.
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