Saturday, October 4, 2014

Ruby's Deep-Fried Candy Bars/Funnel Cake Batter

This is from the Hannah Swensen Mystery Key Lime Pie. I don't even know where to start with these. My arteries clog just reading the name, but I just had to include it! I couldn't resist. It reminds me of the fairs where they will deep fry anything--even butter!

Ingredients:
Oil for deep-frying (I used canola) **MY NOTE:  I don't use canola oil.  I prefer Extra Virgin Olive Oil or similar.
 6 or more assorted chocolate-covered candy bars *** 
Buy the candy bars the day before you intend to make these and chill them in their wrappers in your refrigerator overnight. An hour and a half before you want to serve, mix up the batter from the following ingredients: 

1 2/ 3 cups all-purpose flour (not sifted) 
¼ teaspoon salt 
¾ teaspoon baking soda 
½ teaspoon cream of tartar 
2 Tablespoons white (granulated) sugar 
1 egg 
1 cup whole milk 

Directions:
Combine the flour, salt, baking soda, cream of tartar, and sugar in a medium-sized bowl. 
Mix it all up together. 
In a separate small bowl (I used a 2-cup measuring cup) whisk the egg with the milk until it’s nice and smooth. 
Dump the milk and egg mixture into the bowl with the flour mixture and stir until there are no lumps. 
(The resulting batter is about twice as thick as pancake batter.) 
Cover your bowl and chill it in the refrigerator for at least an hour. 
(Two hours is okay, but no longer than that.) 
Hannah’s 1st Note: You can use a heavy pan on the stove to deep-fry these sinful treats as long as you have a reliable deep-frying thermometer . If you do this, you’ll have to keep a sharp eye on the temperature of the oil. It should remain at a fairly constant 375 degrees F. A deep fryer that regulates its own temperature is really preferable , but you don’t have to run right out and buy one just to try this recipe. If you use a deep fryer, DO NOT use the basket . The battered candy bars will stick to it and you’ll never get them loose.

Prepare for deep-frying by heating your oil to 375 degrees F. 
Prepare a cooling and draining surface by setting a metal rack over a pan lined with paper towels. 
Hannah’s 2nd Note: You will fry these candy bars one at a time and serve them the same way. That’s to keep them from sticking together in the hot oil. You’ll probably find that eager dessert eaters will line up in the kitchen to receive their treats. 

Take out a candy bar, unwrap it, and dip it in the chilled batter. 
Make sure it’s completely covered by the batter. 
Slide it gently into the hot oil with your batter- covered fingers (or with two forks) and fry it for approximately two and a half minutes, or until nicely browned. 
Use a slotted metal spoon, or a pair of tongs to remove the candy bar from the hot oil. 
Set the candy bar on the rack to drain and leave it there for at least a minute to cool. 
Then transfer it to a dessert dish or plate and serve. 
When all the candy bars have been fried and eaten, you may have batter left over. 
If you do, dump it into a plastic bag, cut off the end, and squeeze it into the hot oil in a circular pattern. 
If you haven’t guessed by this time, you’re making funnel cake . 
Once the funnel cake is nicely browned, remove it from the oil, set it on the rack to drain, and then sprinkle it with powdered sugar. 
Yum! 
WARNING: NEVER LEAVE HOT OIL OR FAT UNATTENDED!!!

Fluke, Joanne (2008-02-01). Key Lime Pie Murder (Hannah Swensen Mysteries) . Kensington Publishing Corp. Kindle Edition.


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