If you're a fan of the deep-fried Mars bar, we're about to blow your mind: introducing deep-fried Easter creme eggs. And they're not nearly as hard to make as you think.
Now, before you immediately click off the page because this seems too challenging for the average cook, hear us out. This treat is extra-special but not extra difficult. It can take a little practice (don't be surprised if the first couple of eggs aren't lookers) but you'll soon get the hang of it and your kids will think you're pure magic.
Ingredients for Deep-Fried Easter Creme Eggs
8-10 Easter creme eggs, unwrapped
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp. baking soda
Enough soda water to make a thin batter
Canola oil, for frying
Icing sugar, for sprinkling
Directions for Deep-Fried Easter Creme Eggs
1. In a medium bowl, whisk together flour, cornstarch, baking soda and enough soda water to make a thin batter (it should have the consistency of thin cream).
2. In a wide pot, heat an inch or two of canola oil over medium-high heat until hot but not smoking. (You’ll know it’s ready when a scrap of bread held into the oil bubbles around it.) Dip two Easter creme eggs at a time into the batter, coating them completely.
3. Cooking in pairs, carefully place eggs into the oil. Cook for 1-2 min, flipping with tongs as necessary, until golden. (If they are cooking too quickly, turn the heat down — if it’s taking too long, the oil may need to be hotter. Don’t crowd the pot or it will bring the temperature of the oil down.)
4. Remove with a slotted spoon and transfer to paper towels to blot any excess grease. Once cool enough to handle, sprinkle lightly with powdered sugar.
Originally published in March 2013.
