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So many fried foods. So little time. I was thinking about doing an entire Tex-Mex meal, but my laziness took over. So, I went with dessert. I had trouble deciding between desserts though. So, I chose two: Churros and Fried Ice Cream.

For the churros I used this recipe:
http://www.cooking-mexican-recipes.com/churro-recipe.html

I put the batter into a pastry bag with the large star tip and FRIED!!

The trick I found was to go past the golden-brown stage to the quick-remove-those-before-you-ruin-everything-dark-brown stage.

Sprinkle with some cinnamon and sugar, serve warm or reserve to top your fried ice cream.

I may have said something about this particular cinnamon before.

Find it and use it. This is the best cinnamon I've ever eaten. My wife is sick of me talking about it, but it's sooooo good.

The fried ice cream was not so simple. All the recipes I found called for a cinnamon, sugar, and cornflake mixture. That sounded wrong to me. So, used crushed up cinnamon and sugar graham crackers. I also tried the cornflake mixture for a side-by-side comparison.

I used the age old Dip (flour, cinnamon, sugar), Drench (egg) and Dredge (graham crackers or cornflakes, cinnamon and sugar) with a ball of ice cream.



I then froze the coated ice cream balls.




Waited a few hours and then fried for just a very few seconds.


Garnished with some whipped cream, chocolate, cinnamon, churros and of course a cherry.





Totally awesome!!


I think both the graham crackers and the cornflakes had their merits. In the end I would use whichever I had on hand. For both the churros and the fried ice cream I used a candy thermometer to get the oil to between 350 and 375 degrees F. I also used a deep pot to avoid the splattering. Clean up was easy. Let the oil cool overnight, then drink.

What could be better?