How to Deep Fry Candy: Cadbury Crème Scotch Egg

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Easter is a very important time of the year for me for one main reason: lots and lots of candy.

So I think that it’s time to learn how to deep fry candy.  Are you ready?

Now I normally eat healthy, mostly vegetarian even, with lots of fruits and vegetables.  But some days I just need sugar- and not just sugar but deep fried sugar.  And then there are days when I just want to eat frosting with a spoon.  But today is a day for deep fried dessert- let’s save the frosting for tomorrow.

Let me walk you through the steps to get some warm, sweet, fried treats.  It’ll be like a state fair in your own home.  No need to weave through endless crowds and screaming children- we can enjoy our deep friend treats in silence at home (or while watching

This time I decided to go all out. Four words: Deep. Fried. Cadbury. Egg.

Cadbury eggs just may be one of my most favorite types of candy out there, and I still have a few leftover from Easter.  I was inspired by Cakespy’s dessert version of the English bar food Scotch Egg.  I love a good pun on a plate.

If you don’t like Cadbury eggs (I feel sad for you), you can do this with any candy bar or cookie.  Follow the same basic techniques here.  The recipe below is a more complicated and fancy batter (if you can call deep friend chocolate fancy).  First, you coat the candy in a gooey chocolate batter, and then you roll it in a salty crunchy Ritz cracker topping for that ultimate sweet and salt combo. Deep fry it, and boom: instant gratification.

The best tip for deep frying  is to have everything ready when you start dipping and frying.  Work slowly and carefully and follow directions.  Use a thermometer to measure the temperature of your oil: nothing is worse than a stomach-ache 30 minutes after enjoying a deep-fried treat because your oil was not hot enough.

If you want a simpler, more classic version of deep fried food, you can also just use any pancake batter (even the batter from a box) in place of a homemade batter.   Just follow the same general steps in this recipe: heat oil, dip in batter, deep fry, drain, devour.

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CADBURY CREME SCOTCH EGG
Barely Adapted from Cakespy

INGREDIENTS

4 Cadbury crème eggs, frozen
1 1/4 cup flour, divided
1 egg, lightly beaten
1 cup crushed Ritz
3/4 teaspoon salt
1 tablespoon cocoa powder
1/2 teaspoon baking powder
1/2 cup milk
1 tablespoon vinegar
1 1/2 teaspoons oil
Vegetable oil, for frying

DIRECTIONS

Unwrap and freeze Cadbury eggs for at least 2 hours, if not overnight.*

Prepare your batter and dipping process. In a bowl, place a 1/2 cup of flour. In another bowl, lightly beat one egg. In a third bowl, place crushed Ritz. Set aside.

Fill a large pot with oil so that it is about 4-6 inches deep. Heat oil to 375°F. (This will take about 12-17 minutes). When oil is almost to temperature, begin making batter.

In a large bowl, whisk 3/4 cup flour, salt, cocoa powder, and baking powder. Whisk in milk, vinegar, and oil. This should be a thick and somewhat sticky batter (thicker than a pancake mixture).

Working with one Cadbury egg at a time (leaving the others in the freezer). Place into prepared batter. Completely coat with spoon. You want the egg completely covered but be careful not to make this batter coating too thick (you will have leftover batter after frying all your eggs).

Using floured hands transfer to bowl with flour. Coat with flour. Dip in beaten egg. Dip into crushed Ritz crackers and coat. Fry for 1-1 1/2 minutes, until golden brown. Drain on paper towel. Repeat with remaining Cadbury eggs (you can keep them warm by placing them on a baking sheet in an oven at 250°F.).

Makes 4 Scotch Cadbury Creme Eggs.

Fried Sweet Potato Fries

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I am ready for fall.

I know lots of people love summertime, but it’s really not my favorite.  Sure, summer is great when you are in high school and get a solid 3 months off to sleep in, goof off, and hit the beach.  Even though summer is sometimes a little less busy for me, I am slowly losing my ability to sleep in now that I’ve gotten older (saddest fact of my life right now), I still have to work, and the closest body of water is a real sketchy artificial lake outside our mall.

Summer is slowly losing its fun, and I am becoming a ball of sweat.  The heat here is getting real ridiculous.  Oh the heat! I cannot take this constant sweating.  Throughout the night I even wake up sweating a little bit.  I go to work, and I sweat.  I come home, quickly strip off my work clothes, change into shorts and a t-shirt, and sweat.  I make dinner and sweat.  And then I shower.  And then I go to bed, and get ready to sweat.  Basically, I sweat a lot this summer, and I am ready for it to stop.

So I am ready for fall.  Bring on the cool weather, sweaters & scarves, and most importantly the fall food.  Apples, sweet potatoes, winter squash, and cranberries come on down! So while I am outside doing a dance to the fall Gods to bring on cooler temperatures, you all can start taking advantage of fall produce with these fried sweet potato fries.

I know people often eat sweet potatoes as a healthy alternative to normal potatoes and thus prefer baking then rather than frying them, but let’s face it: baking is not the same as frying.  Nothing can rival the crispiness of something being deep fried- sweet potatoes included.  Sweet potatoes are a little tough to fry- they just don’t want to crisp up as much as other food.  I have eaten a lot of sub-par sweet potato fries, but I have found a good recipe for crispy sweet potato fries.

And if you want to bake, check out my method for baking sweet potato fries here.

I promise I eat more than deep fried foods even though my last three posts are all about the oil.

FRIED SWEET POTATO FRIES
Slightly Adapted from Jeff Mauro

INGREDIENTS

2 large sweet potatoes, peeled
1 tablespoon kosher salt
1/2 teaspoon granulated sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 cup cornstarch
3/4 cup club soda
Oil, for frying

DIRECTIONS

Heat oil to 375°F. Cut sweet potatoes into 1/2-1/4 inch sticks.

In a small bowl, mix together kosher salt, sugar, smoked paprika, and garlic powder together.  In a large bowl whisk the cornstarch and club soda together.  Dip sweet potato pieces into cornstarch batter.  Let excess drip on and let sweet potatoes drain on a wire rack.

Working in batches, fry the sweet potatoes for 6-8 minutes. Stir constantly while frying, or the sweet potatoes will stick together. Drain on paper towel.  Season with salt mixture.  Eat while warm.

If needed, keep sweet potato fries warm in an oven preheated to 200°F.

Cherry Bomb Donut Holes

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Was this really only a 4 day work week?

I am exhausted.  The second week curse.  When school starts up the first week is sometimes way to ease into our work, and you still feel invigorated at the end. You may even feel really productive and ready to take on lots of work.

Then the dreaded second week comes and you start counting down the weeks until Thanksgiving.  And then you get irritated by the fact that Thanksgiving is occurring later than usual this year.

Things are stressful but good this semester.  I am finally getting in the swing of starting to see clients, and teaching is going better.  At the end of the first week I was ready to stop (prepping is a huge time suck), but this week I was kind of reminded why I love the subject of psychology so much.  I kind of got into a groove of how to give a lecture.  But I still cannot get students to laugh at my jokes- I just look to a sea of blank faces.  Their blank faces in turn make me act goofier, which leads to more blank faces.

Next week I plan to help them make a brain out of playdoh (playdough?), which apparently is an activity students love.  Give a college student playdoh, and they’ll love class.  So many colors of playdoh, so many parts of the brain!  I will let you know how that goes given that my knowledge about the brain construction ain’t super extensive.

But that’s next week.  It is now the weekend- hallelujah! So what should one do when they are feeling a little stressed by work?  Deep fry something.  It all began with my Chorizo Chimichangas and has now proceeded to donut holes.

I made these donut holes last weekend, but I definitely feel like they would be an appropriate way to celebrate surviving the second week of this semester.  They are absolutely amazing.  I was inspired by Gourdough’s, a food truck in Austin whose specialty is donuts.  I ate there a year ago, but those donuts have stayed with me. An important, formative memory in my life.

Donut holes are great because a) they are bite sized, so you can eat more, b) better outside crispiness to inside ratio, c)  you can load them up with lots of topping.  This particular toppings for this recipe are like cherry pie and cake all in one.  You get a sweet Greek yogurt sauce (because we are trying to be healthy right?), cherry filling, and cake batter AKA crack all on top of sweet donut holes. Yummm.

A helpful hint:  If you make them the donut holes a little larger, you get cooked donut outer layer and an inside molten cake batter layer inside.  Heaven is risking salmonella.

This donut holes are worth of a Meg Ryan faked orgasm.  Yes. Yes!  YES!

CHERRY BOMB DONUT HOLES
From Cinnamon Freud
Inspired by Gourdough’s

INGREDIENTS

For the Donut Holes:
1 1/3-1 1/2 cup all purpose flour
3/4 teaspoon salt
1/4 cup & 2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 egg, room temperature
1/2 cup milk
2 tablespoons melted butter, cooled
Vegetable oil, for frying

For the Toppings:
1/3 cup Greek yogurt
2-4 tablespoons granulated sugar
1-2 tablespoons milk
1/2 cup cherries in syrup
1 teaspoon cornstarch, mixed with 1 teaspoon water
3-4 tablespoons cake mix

DIRECTIONS

For the Toppings:

Mix together Greek yogurt, sugar, and milk in a small bowl.  Start with 1 tablespoon of milk and add more to adjust your preferred thinness.  Chill until ready to use.

Place cherries (with syrup) in a small saucepan.  Bring to a simmer and mix in cornstarch mixture.  Cook until thickened, about 1-3 minutes.  Keep warm.

For the Donut Holes:

Fill a pot or pan with approximately 2 inches of oil.  Heat to 375°F.

In a large bowl, whisk together flour, salt, sugar, and baking powder.  Beat in egg, milk, and melted butter.  Stir together until just combined.  Take approximately 1-2 heaping tablespoons of dough and roll into a small ball.

Working a few donut holes at a time, fry in oil, about 1-2 minutes per side until golden brown.  Drain on paper towels.

Top donut holes with sweet yogurt sauce and cherry syrup.  Sprinkle bake batter mix on top.

Serves 1-2

Chorizo Chimichanga

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For me this recipe is really called taco roll.

I’ve mentioned before that I often eat steel cut oats for lunch since I find them delicious and they help keep me full.  Now that school is back an session and lunch is often squeezed int office hours or eaten during class, I have been eating a lot of oatmeal.  Unfortunately, our building’s communal microwave is out of commission during a remodel, so my oats are often room temp or slightly chilled.  Not my ideal lunch situation.

So, lunch on the weekends really needs to count.  This chorizo chimichanga is inspired by one of my favorite elementary school lunches.

Did you get those monthly hot lunch calendars when you were in elementary school?  For me, it took a little planning at the beginning of each month to decide my best lunch options.  I would often buy lunch when there was pizza or pasta- pretty easy choice.  But I also would have mom pack me a lunch (she often packed a good lunch).  If I wanted to feel sophisticated, I would sign up for the chef salad for lunch (this was often the teacher’s lunch choice- I was basically an adult when I ate that big salad with mountains of toppings.

But there was one lunch that the school served that I always bought.  Taco Roll.  Years later, I learned that this was basically a chimichanga: a deep fried burrito filled with cheddar cheese and ground beef.  And it was delicious.  So I decided to recreate my favorite childhood lunch with a few updates.  I mixed up some chorizo, pepper jack, garlic, and onions.  Stuffed in a burrito and deep fried.

It tasted just like I was eating it off a plastic tray many years ago.

The best lunch I ever ate at school though?  When our middle school first opened, they sold pints of ice cream.  My friends and my lunch of choice then was obviously a pint of chocolate chip cookie dough ice cream.  Lunch of champions right there.

But for a more balanced diet, I guess I can eat this chimichanga for lunch.  And then the ice cream.

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CHORIZO CHIMICHANGA
From Cinnamon Freud

INGREDIENTS

1/2 tablespoon butter
1 onion, thinly sliced
Salt and pepper
1-1 1/2 pound chorizo (or ground beef)
4 cloves garlic, minced
6-8 ounces cheese, shredded
5-8 large flour tortillas
Vegetable oil, for frying

DIRECTIONS

Heat a large saute pan over medium high heat.  Melt butter.  Add onion and season with salt and pepper. Cook until golden brown, about 7-10 minutes.  Stir in chorizo/ground beef.  Cook until cooked through, about 3-5 minutes.  Stir in garlic and cook for an additional 2-4 minutes.  Drain on a paper towel.  Let cool completely.

Fill a pot or pan with 2 inches of vegetable oil.  Heat oil to 375°F.

Warm tortillas in the microwave.  Divide filling between the tortillas.  Top with cheese.  Fold tortillas.  Fold the top/bottom first then the sides.  Use toothpicks to secure the chimichanga closed.

Fry for 1-2 minutes per side, until golden brown.  Drain on paper towel.  Keep warm in a 200°F if needed.

Makes 5-8 chimichangas.