Fried Food On A Stick
Banana Bread On A Stick
Ingredients
for 5 servings
5 bananas
¼ cup (50 g) granulated sugar
1 tablespoon vanilla extract
4 tablespoons vegetable oil, plus more for frying
1 large egg
1 ½ cups (185 g) flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
powdered sugar, for sprinkling
chocolate, melted, for dipping
caramel sauce, for dipping
SPECIAL EQUIPMENT
popsicle stick
Preparation
- Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later.
- Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet.
- Freeze the bananas until solid, about 1 hour.
- In a medium bowl, mash the banana ends with a fork until smooth.
- Add the sugar, vanilla, oil, and egg. Mix until combined.
- Add the flour, baking powder, cinnamon, and salt. Mix again until smooth.
- In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels.
- Pour the banana bread batter into a tall glass.
- When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry.
- Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done.
- Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping.
- Enjoy!
BBQ Chicken Corn Dogs
Ingredients
for 3 servings
2 cups (250 g) shredded chicken
1 cup (285 g) BBQ sauce
1 cup (125 g) flour
1 cup (140 g) cornmeal
¼ cup (50 g) sugar
4 tablespoons baking soda
1 teaspoon salt
½ teaspoon pepper
1 egg
1 cup (240 mL) milk
oil, for frying
BBQ sauce, for serving
Preparation
- In a bowl, mix the shredded chicken with the barbecue sauce.
- On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
- Freeze for 1 hour, or until solid.
- In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
- Add the egg and milk, and mix until combined. Set aside for 20 minutes.
- Pour mixture into a cup.
- In a large pot or Dutch oven, heat oil to 350°F (180°C).
- Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
- Dip the chicken skewer into the cornmeal batter until completely coated.
- Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
- Place on a paper towel to drain.
- Serve with BBQ sauce.
- Enjoy!
Fried Strawberry Shortcake Pops
Ingredients
for 6 servings
8 oz (225 g) cream cheese, 1 block
1 cup (160 g) powdered sugar
1 cup (240 mL) heavy cream, cold
1 ½ cups (225 g) strawberry, diced
3 cups (240 g) vanilla wafer
3 eggs, beaten
oil, for frying
SPECIAL EQUIPMENT
6 sticks popsicle stick
popsicle mold
Preparation
- In a large bowl, beat the cream cheese and powdered sugar together until smooth.
- Pour in the heavy cream and beat until the mixture has reached soft peaks.
- Add in the strawberries and beat until well-incorporated.
- Pour the mixture into 6 popsicle molds and insert popsicle sticks.
- Freeze at least 8 hours.
- Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
- Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
- Freeze for another 30 minutes.
- While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
- Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
- Freeze immediately until ready to serve.
- Enjoy!
Cheesy Jalapeño Corn Dogs
Ingredients
for 4 serving
4 cheddar cheeses, thinly sliced, room temperature
4 hot dogs
1 cup (125 g) flour
1 cup (140 g) yellow cornmeal
¼ cup (50 g) sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup (240 mL) milk
1 egg
1 jalapeño, minced
1 qt (960 mL) vegetable oil, for frying
Preparation
- Place a hot dog on a slice of cheese, then roll the cheese slice around the hot dog.
- Push a wooden skewer inside, then place the cheese-wrapped hot dogs seam side down on a baking sheet.
- Freeze for 20 minutes.
- In a large mixing bowl, add the dry ingredients.
- Once fully combined, mix in the wet ingredients, milk, egg, and jalapeño. Stir until batter is smooth with no lumps.
- Pour the batter into a tall glass for easier dipping.
- Preheat oil to 350°F (180°C).
- Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
- Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Cook for 3-5 minutes or until golden brown.
- Enjoy!
How to cook Fried Food On A Stick:
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