Gelato Fritto!
Gelato Fritto! If you never tried it you have to!
Gelato Fritto! Se non lo avete mai provato dovete assolutamente!
- your favourite ice cream
- 3 cups crushed corn flakes
- 1 ½ cups vanilla cookie crumbs
- 3 Tablespoons sugar
- 2 eggs, lightly beaten
- canola oil, for frying
- Scoop the ice cream into large scoops and place in a pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
- Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
- Remove the frozen ice cream scoops from the freezer. One at a time, dip a scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Make sure that the ice cream is completely covered in crumbs, or it won’t fry properly. As you work, you can form the scoops into neat balls, if you prefer, for a nicer presentation. Repeat with all of the scoops, working quickly so they don’t melt too much.
- Place the coated ice cream balls back into the freezer. Freeze them for at least 2 hours, until the balls are completely firm.
- When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees. If you don’t have a thermometer, test the oil by dipping a wooden toothpick into it. When the oil bubbles immediately around the toothpick, it’s hot enough.
Remove the ice cream from the freezer seconds before frying. Do not let it sit out at all, or it will get too soft. Working with one ice cream ball at a time, gently lower it into the hot oil. Fry it for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen.
When ready to fry the ice cream: heat about 3 inches of oil in a small pot to 400 degrees. If you don’t have a thermometer, test the oil by dipping a wooden toothpick into it. When the oil bubbles immediately around the toothpick, it’s hot enough.
Remove the ice cream from the freezer seconds before frying. Do not let it sit out at all, or it will get too soft. Working with one ice cream ball at a time, gently lower it into the hot oil. Fry it for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen.
Top with whipped cream, chocolate syrup or caramel.
Ingredienti:
- il tuo gelato preferito
- 3 bicchieri di corn flakes sbriciolati
- 1 e 1/2 bicchiere di biscotti alla vaniglia sbriciolati
- 3 cucchiai di zucchero
- 2 uova leggermente sbattute
- olio per friggere
- Formate delle palline di gelato con un cucchiaio appositamente per il gelato e disponete su un vassoio. Coprite con della pellicola e mettete nel congelatore per almeno un ora.
- Preparate la copertura combinando corn flakes sbriciolati, biscotti sbriciolati e zucchero.
- Togliete il vassoio dal congelatore. Uno alla volta rotolate le palline di gelato nella copertura, poi nell’uovo, e di nuovo nella copertura. Assicuratevi che tutta la pallina è ben coperta.
- Rimettete le palline sul vassoio e congelate per altre due ore.
- Quando pronti per friggere assicuratevi che l’olio è alla temperatura giusta inserendo nell’olio uno stuzzica denti. Quando si formano subito delle bolle attorno ad esso l’olio è pronto.
Rimuovete dal congelatore il gelato solo pochi secondi prima di friggere. Immergete nell’olio per 30 secondi o fino a diventare dorato.
Servite subito da solo o con panna montata, sciroppo di cioccolato o caramello!
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