Slowly but surely I am making it through the camera roll friends. Between NFT’s, fried food fests, bridal showers, and family in town I have a butt load of recipes that’s still need witty ramblings and photos attached to them.
That’s right. A BUTT LOAD.
Slow and steady has been my mantra lately, but good gosh do I need to pick up the pace!
Here is the last of the post worth recipes from our Fried Food Saturday. The rest of them need some serious work. They also require that I understand the difference between white and yellow sweet potatoes and how long you need to cook potatoes before you can make them French fries.
And for your information, you need the yellow kind to make sweet potato fries. We learned that one the hard way. And a friend almost lost a finger trying to cut the white ones for me.
You will need…
1 pack of your favorite fun sized chocolate covered candy (Twix, Snickers, Butterfinger, Reese’s, Kit Kat)
1 pack of instant pancake mix
1 liter of frying oil (corn or peanut work great)
Powdered sugar for dusting
Chocolate Syrup for drizzling
Start by unwrapping all your mini candies and set them aside.
In a large pot of fryer, heat the oil to 350 degrees F. A candy thermometer is the best way to get a read on the oil temperature.
In a bowl, make your instant pancake mix according to the package instructions.
When the mix is formed, dunk your mini candies into the mix and coat them all evenly.
When the oil is the correct temperature, gently drop the coated candies into the oil. Let them cook until they are golden brown. This should take 3-5 minutes.
Gently remove them from the oil and place them on a paper towel to remove the excess oil.
Serve hot sprinkled with powdered sugar and drizzled with chocolate syrup.
Now go share with good friends!
Watch out. They are messy.
Love and Beer Floats
Angela
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