Seems America is obsessed with an interesting food pairing – bacon and chocolate. Yes, bacon and chocolate TOGETHER. Here in Phoenix, one restaurant serves a chocolate/bacon bread pudding. Another serves chocolate dipped bacon (which I make at home) with a special s’more dessert. So, last week, after one of our local food blogs, Chow Bella, posted a video about trying to fry a Cadbury Crème Egg (without success) I decided to try to find a workable solution. Well, I tried (successfully, I might add), and let the fine folks at Chow Bella, (part of the Phoenix New Times newspaper) know. I then posted photos of the results on our FeedingFrenzy Facebook page.
Well, Chow Bella took notice and gave us a great shout out on their blog. (http://blogs.phoenixnewtimes.com/bella/2011/04/now_thats_how_you_fry_a_cadbur.php ) We posted it to our Walls. Friends reposted, and tweeted, and retweeted. Seems everyone is enamored with -- or at least curious about -- the thought of deep fried bacon and chocolate…
Want to try it for yourself?
Here's my recipe:
2 Cadbury Crème Eggs
2 slices cooked bacon (just shy of crisp)
Enough of your favorite pancake batter (from scratch, Bisquick, etc.) to make 5 or 6 pancakes
2 c. vegetable oil
Put oil in small saucepan and heat on medium high until oil reaches 370 degrees (use thermometer). Unwrap eggs. Set aside. Crumble bacon into bowl of pancake batter. Using two soup spoons, dip the eggBarbs in the batter and thoroughly coat. Carefully lower the “glob” into the hot oil. Stand back! Using a slotted spoon, turn the egg after 30 or so seconds. remove to a paper towel after another 30 to 40 seconds…or until the fritter is a golden brown. Let cool for a few minutes before cutting open. Warning – contents will be HOT! We recommend eating no more than ½ of an egg fritter…incredibly rich!
Barb
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