Dessert Fried Eggs Recipes

Steps:

• Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
• Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
• Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

Steps:

• Freeze the Cadbury Eggs for at least 2 hours up to overnight.
• Whisk together the milk, egg and 1 tablespoon oil in a small bowl or measuring cup. Whisk together the baking powder, 1 cup of flour and salt in a medium bowl. Put the remaining 1 cup of flour in a small bowl.
• Pour the egg mixture into the flour mixture and whisk until combined. Cover and set aside for 15 minutes while the oil heats.
• Attach a deep fat fry thermometer to a large heavy-bottomed pot (see Cook's Note). Add the 4 cups of oil and heat to 375 degrees F over medium-high heat. Using two forks (or your hands) dredge an egg in the flour, then coat in the batter, dredge in the flour again and then coat in the batter. (This double batter creates a thicker coating to keep the egg from leaking when fried.) Gently put it into the oil, turn it almost immediately with a slotted spoon, so that it does not stick to the bottom. Repeat with remaining eggs. Cook, turning frequently until the crust is a light golden, about 2 minutes. Remove the eggs to a paper towel-lined plate, let sit for 5 minutes before serving.

Steps:

• Cream the cream cheese with the sugar and vanilla. This works best if the cream cheese is softened, but the mixture will need to be chilled before using as a filling.
• Before you begin preparing your rolls, turn the heat on the oil to 350* F. I use a fry pot with a temperature gauge that holds the temp of the oil.
• Place an egg roll wrapper on the counter so you are looking at a diamond. Place 1/8 of the chilled filling in a rectangle between the two side corners, leaving enough space for the corners to be folded over. (I hope that makes sense, see the photos if it doesn't.) Place 4-5 blueberries on top of the cream cheese mixture.
• Fold up the bottom corner of the wrapper, over the filling. Fold the two side corners over the filling as well. Roll away from you, and moisten the top corner to seal. (I dab my finger in a cup of water, and touch the top corner before I begin rolling.).
• Fry 3-4 at a time, allowing the oil to return to temperature between batches. Fry for 1 minute on the first side, flip and fry for 30 seconds more, until barely golden. The cream cheese filling will become liquid of you leave it in too long. Immediately dust with powdered sugar, and allow to rest 5-10 minutes before serving.
• The filling is messy, and is best eaten with a fork, or over a plate.