Deep Fried Cake Batter Cookie Dough Recipes

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

DEEP FRIED CAKE BATTER COOKIE DOUGH

Steps:

• Allow butter to come to room temperature.
• Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
• Add flour, dry cake mix and salt. Mix just until combined. Mixture will be crumbly.
• Add vanilla extract and milk. Mix until dough is soft. Add chocolate chips and sprinkles last.
• Roll dough into balls, about 1 1/2 tablespoons for each. Set aside.
• Preheat oil to 365°. Use caution when deep-frying. Oil is extremely hot.
• Use a food processor to crush Corn Flakes into small pieces. Set aside in a medium-sized bowl.
• In a separate medium-sized bowl, beat egg with a fork. Add water.
• Add 1 cup of dry pancake mix and powdered sugar and whisk together until smooth.
• In a third bowl, place the remaining dry pancake mix.
• To assembly the deep-fried cookie dough bites, first roll dough in dry pancake mix, then dip into wet batter and lastly, roll in Corn Flake crumbs.
• Place dough ball in oil and fry for one minute and 30 seconds.
• Remove from deep fryer and tap off excess oil and place on a paper towel to dry the dough ball and absorb remaining oil. Allow to cool for several minutes before eating.
• Sprinkle with powered sugar or drizzle with chocolate syrup.

DEEP-FRIED CHOCOLATE CHIP COOKIE DOUGH

Steps:

• For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
• Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy.
• Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla.
• Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
• To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet.
• When they are all made, put them into the freezer for about 30 minutes to firm up.
• For the batter: In a large bowl, whisk together the flour, sugar, and baking powder.
• Add the egg and half the milk wisk well to combine. Add more milk as necessary until the batter is a thick consciencey.
• To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.
• Dip the chilled dough balls in the batter and carefully place them into the hot oil.
• Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.

DEEP-FRIED COOKIES

Steps:

• On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.