These are a great as an impressive snack for guests or used individually, as an accent for the presentation of a fancy dinner.
They are simple to make, but are fairly labor intensive. I use a Pasta machine to do the rolling, but a rolling pin will work. I cut mine with a ravioli cutter to get a deckled edge, but a biscuit or cookie cutter is fine. Be sure to season them as soon as they come out of the fry oil so the seasoning will stick. I’ve tried a variety of seasonings, but I prefer the Cajun.
Check to see if your seasoning mix includes salt, many are loaded and it will cause a problem if you add more salt.
Other kinds of herbs should work as an alterative to the basil