Fried Ice Cream
Also known as Chi Chi’s Fried Ice Cream
1 pint vanilla ice cream (or your choice)
2 eggs — divided, beaten
1/2 teaspoon vanilla — divided
2 1/2 cups sweetened corn flakes — crushed
1/2 teaspoon ground cinnamon
Cooking oil — for deep fat frying
Place 4 scoops (about 1/2 cup each) of ice cream in separate plastic bags. Freeze for 1 hour or until very firm.
In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla.
In a shallow bowl carefully stir together cornflakes and cinnamon.
Dip each frozen ice cream ball into the egg mixture then roll it in cereal mixture. Return coated ice cream balls to the freezer, for one hour, or until firm. Reserve remaining cereal mixture.
In a small mixing bowl stir together the remaining egg, and vanilla.
Remove coated ice cream balls from the freezer. Dip ice cream balls into egg mixture, again, and then roll them in the remaining cereal mixture. Cover and freeze for several hours or until firm.
In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until golden brown. Drain on paper towels.
Serve with melted chocolate, honey, plain or with fried white tortillas dipped in cinnamon sugar.
This recipe yields 4 servings.
4 russet potatoes
2 1/2 quarts vegetable oil
Peel potatoes. Using a mandoline fitted with the zigzag blade, slice potatoes 1/8 inch thick, rotating them a quarter turn after each slice to create a waffle pattern. Soak slices in cold water 1 hour.
Fill a 6-quart heavy-bottomed pot with 2 1/2 quarts vegetable oil, and heat over medium-high until it reaches 365° on a deep-fry thermometer.
Meanwhile, drain potatoes; blot dry with paper towels. In batches, fry potato slices until golden brown, 1 to 1 1/2 minutes. Drain on paper towels. Lightly season with coarse salt. (Adjust heat between batches, if necessary, to keep oil temperature at 365°.)
Yield: 6 Cups
1 pound pork
3 teaspoons soy sauce
3/4 cup sweet and sour sauce
1/4 teaspoon cornstarch
1/2 cup pineapple chunks
Red and green pepper bells (1/2 cup each)
Oil for deep-frying
Ingredients to make batter
1/4 cup corn flour
1/4 cup all-purpose flour
1/4 cup lukewarm water
1 egg white beaten
1 tablespoon vegetable oil
Cut the pork into 1-inch cubes and marinate with soy sauce and corn flour for half an hour.
In the meantime, peel and chop the carrot into 1-inch pieces. Remove the seeds from the pepper bells and cut them into cubes.
To make the batter: Sieve flour and corn flour. Put this in a bowl and stir in the vegetable oil and egg white. Mix well. Add water to make a thick batter.
In a thick-bottomed pan heat the oil for deep-frying.
Dip the marinated pork in the batter and fry till it becomes golden brown. If the oil is overheated you can reduce the flame.
In another thick-bottomed pan, boil the sweet and sour sauce. Add cubed pepper bells, pineapple chunks and carrots. Allow it to boil, stirring constantly. You can add pepper or salt to suit your taste.
In a plate arrange the golden brown pork cubes. Pour this sauce over fried pork cubes.
The sweet and sour pork dish could be served with various types of bread such as naan or with flavored or plain rice.