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.
CADBURY CREME SCOTCH EGG
Barely Adapted from Cakespy
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
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.