The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs, but in my opinion, a slightly more complex flavor owing to the cocoa in the batter and the vanilla cookies. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a pleasant texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior.
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Light, fluffy, and soft, these spiced pumpkin doughnuts make a perfect fall breakfast or even a non-traditional Turkey Day dessert.
Coke-flavored fritters served with coke syrup and whipped cream.
Don't let the photo fool you: while these holey treats may resemble doughnuts, they're actually pies! They are made up of morsels of pie crust which are then filled, rolled up and pinched to ensure the filling stays inside, then fried. While they're certainly not health food, they certainly are delicious: crispy, not too-sweet, easy to make, and completely open to improvisation with flavor.
At state fairs, funnel cakes are enormous, paper plate-sized affairs made by pouring batter from a funnel in a winding circular pattern over hot oil. This homemade version is simplified by using complete buttermilk pancake mix doctored up with a bit of sugar.
A frozen ball of creamy ice cream awaits within a hot crispy shell. The only hard part is walking away from a pot of perfectly hot oil.
Wontons for dessert? You betcha. These crunchy chocolate filled envelopes are delicate, light as air, and dusted with sweet Chinese five spice.
While buñuelos de rodilla can be found year-round in some areas of México, they are often served as a Christmas treat, either acaramelizados (crisp) or garritos (soaked in a simple syrup) during supper on nochebuena (Christmas Eve).