This recipe appears in:American Classics: Fried Coke
The secret to Fried Coke is making sure your dough balls are just the right size—if you make them too big, the outsides will get overcooked before the middles are done. While there's Coke in the batter, the biscuit-iness of the Bisquick mix really comes through, so unlike your regular doughnut hole, I wouldn't recommend just popping them in your mouth from out of the fryer, they need the dusting of cinnamon sugar (and a healthy pour of "Coke syrup"). To make Fried Coke you need to use real Coca Cola. No Diet Coke—this is deep-fried, it's never going to be a health food, at least use real sugar.
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 1 1/2 cups Coca Cola, plus 1/3 cup for fritters
- 1 cup heavy whipping cream
- 1 teaspoon granulated sugar
- 1/4 cup confectioner's sugar
- 1/2 teaspoon cinnamon
- 2 quarts canola oil for frying
- 1 teaspoon vanilla extract
- 1 cup Bisquick mix
- 1/4 cup all-purpose flour, plus more for dusting surface
- 4 maraschino cherries
In a small saucepan heat 1 1/2 cups of Coca Cola over medium high heat until it reduces to just 1/2 a cup of cola concentrate, about 15 minutes. Remove from heat and set aside to cool. While coke is reducing, whip cream and granulated sugar in a stand mixer or by hand until stiff peaks are formed. Combine confectioner's sugar and cinnamon in a large bowl and set aside.
Heat oil to 360°F in a large Dutch oven and adjust flame to maintain temperature. While oil is heating prepare the fritter batter.
In a large bowl whisk together remaining 1/3 cup of Coca Cola with vanilla. Stir in Bisquick to form a sticky dough. Sprinkle surface of dough with flour until a pliant and less sticky dough forms. Turn the dough out onto a generously floured surface. Flatten the dough into a large square about 1/2' thick and cut into 3/4' square pieces. Roll each square into a little ball.
One at a time, place the balls in a shallow heat-resistant strainer then carefully transfer to the hot oil, cooking no more than 4 at a time. Fry for 1 to 2 minutes or until golden on the bottom. Then using heat resistant strainer or tongs, carefully turn fritters and fry until golden brown on second side, about 1 minute longer. Use strainer to remove fritters from hot oil. Transfer to a paper towel lined wire cooling rack. Repeat, cooking in batches, until all the dough balls have been fried.
Toss fritters in cinnamon sugar. Divide the fritters among four low ball glasses, drizzle fritters with Coke concentrate then top with whipped cream and a cherry. Serve immediately.