Croissant Frits with Blackcurrants and Orange

Garth McColgan gives the humble croissant a scrumptious makeover.


  • 3 croissants (halved across the middle)
  • 2 eggs
  • 3 tblsp sugar
  • 60 ml milk
  • 1 tin of blackcurrants
  • 0.50 orange (zest and juice)
  • 4 tblsp crème fraiche
  • butter for frying


  1. Mix eggs, milk and 1 tbs sugar together. Set aside.
  2. Drain juice off the blackcurrants and add the orange juice and the remaining sugar. Set aside.
  3. Mix the orange zest into the crème fraîche. Set aside.
  4. Heat a small knob of butter in a frying pan on medium heat. Dip the croissant slices into the egg mix and soak for 30 seconds.
  5. Fry the croissant slices in the butter until golden brown and turn. Fry for a further minute.
  6. Remove from the pan and top with the blackcurrants and some orange crème fraiche. Serve with a wedge of orange (to cleanse your palate when finished).


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