Home Home Home Home Home Home Home
CakeSpy

Featured:
Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« Things That Go Wiggle In the Night: Halloween Jell-O Jigglers for Serious Eats | Main | Pitt Stop: The Famous Burnt Almond Torte from Prantl's, Pittsburgh PA »
Monday
Oct252010

Swiss Miss: Deep-Fried Swiss Rolls on a Stick Recipe

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

Procedure

 

  1. 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.
  2. 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.
  3. 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.
  4. Remove the frozen rolls from the freezer. It's go time.
  5. 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.
  6. 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. 
  7. 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.
  8. Let cool slightly, but serve while still warm.

 

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (3)

I can't even form coherent words to describe how I feel about this. So I'm just going to to end this comment with one word to describe what I did when I read this: Swoon!!
October 25 | Unregistered CommenterFuji Mama
You are crazzzzeeeeee (in a good way). I can't believe what a wondrous mind you have that you thought of this insane idea. I don't think I could even try it because it would be like crack for me and I'd be addicted at the first bite. =)
October 25 | Unregistered CommenterAnne-Marie
oh this is so wrong....why do i want to make it? this is not right. I love it!
Oh the contradiction....
-Amalia

http://butersweetmelody.wordpress.com
October 26 | Unregistered CommenterAmalia

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.