File under "Things you should never do, ever": Deep-frying Swiss Rolls on a Stick.
Oh, who am I kidding--you totally should. Because as I learned when I found myself with a slight excess of fry batter (from when I was deep frying Halloween candy, natch), not only is the deep fried Swiss Roll delicious, and like just about everything, it's even better on a stick.
And now, I'm delighted to share the method by which you can make this magic happen in your very own home.
Oh, and if you enjoy seeing Swiss Rolls being tortured, you might like to revisit the Little Debbie Death Match!
Deep-Fried Swiss Rolls on a Stick
- 12 Swiss Rolls
- 8 cups vegetable oil, for frying
- 1 1/2 cups flour, divided
- 1 teaspoon baking soda
- 1 cup milk
- 1 tablespoon white vinegar
- 1 tablespoon vegetable oil
- Begin by freezing your Swiss rolls: insert the sticks, and place them on a plate or cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
- When you're nearing the end of the chilling period, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan until it is three inches deep (the amount of oil you use will depend on the size of your saucepan). Turn the heat to medium-high, and insert a candy/deep fry thermometer. Heat until the oil reaches 375°F.
- While you're waiting for the oil to heat up, prepare your frying station and batter. Place 1/2 cup of flour in a bowl and set aside. Place the remaining cup of flour in a small bowl and mix with the baking powder and salt; add the milk, vinegar, and oil, and whisking the wet ingredients into the dry until you have a relatively lump-free, smooth, thick batter.
- Remove the frozen rolls from the freezer. It's go time.
- Dredge each roll in flour, covering it completely. Happily, it's helpful that they're on a stick so you won't get batter all over your fingers.
- Quickly place the battered Swiss Roll into the heated oil, holding the end of the stick and being careful not to drop it and cause oil to splash up (you might want to wear gloves for safety, 'cos hot oil can HURT, but I lived dangerously and to tell the tale). It will fry up quickly.
- Once the treat has reached an appealing golden hue, remove from the hot oil and place on a plate covered with a paper towel to absorb excess grease. Repeat the battering and frying process with the remaining Swiss Rolls. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly, as the candy will melt if it is too hot, and it will take too long to fry and become greasy if the heat is too low.
- Let cool slightly, but serve while still warm.