Since you were a child, you loved deep fried chicken. After a few years came deep fried cheese and you were delighted. Then came the onion rings and you were still up for it. It was all okay as long as it was hot and salty.
However, sweets decided to enter the deep-fry-race. You probably heard about deep fried bananas, and you developed a taste for them, but now deep fried ice cream is on the scene.
You are wondering – how is that even possible? Which wicked physics law stands behind the fact that ice cream doesn’t melt immediately as it touches the hot oil?
Today, people associate this delicacy with the Mexican and Asian cuisine, some claim that it appeared for the first time in the summer of 1893, during the Chicago World’s Fair, but no one is sure about its actual origin.
Fortunately, there is no need for you to wrap your mind around it to enjoy its taste!
Here comes the simplest recipe for this peculiar dish.
- 1 quart of ice cream, preferably vanilla;
- 3 cups of crushed cornflakes,
- 3 egg whites,
- 2 quarts of oil
- 1 teaspoon of ground cinnamon
Start by scooping the ice cream into eight equal, half-cup-sized balls. Place them on a baking sheet and freeze for 1-2 hours, until they are firm.
Combine cinnamon and corn flakes in one shallow dish and beat egg whites until they are foamy in another.
Be fast and roll ice cream balls in egg whites and cinnamon-cornflakes mix. Make sure to cover them completely, if you think it is necessary – repeat the process.
Place the ice cream balls back in the freezer, for another 3 hours.
Use the deep fryer or large, deep saucepan to heat the oil to 375°F (190 °C).
Fry ice cream balls for 10-15 seconds, using a basket or a slotted spoon. You’ll know they are done when they turn gold. Drain them on paper towels and serve immediately!
Have you tried this recipe? We would like to hear your opinion.