Deep-Fried Tagalongs
- Level: Intermediate
- Yield: 14 fried cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 260
- Total Fat
- 18
- Saturated Fat
- 5
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 5
- Cholesterol
- 23
- Sodium
- 128
- Total: 20 min
- Active: 20 min
Ingredients
Canola oil, for frying
1/2 cup semisweet chocolate chips
1/3 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
3 tablespoons powdered peanut butter
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 large egg, beaten
14 chocolate-covered peanut butter patty cookies, such as Tagalongs® (one 6.5-ounce box), frozen
3 tablespoons confectioners' sugar
Directions
Special equipment:
a deep-frying thermometer- Fill a medium Dutch oven halfway with canola oil and heat until a deep-frying thermometer registers 375 degrees F. Set a rack over a baking sheet.
- Put the chocolate chips in a small bowl. Heat the heavy cream in a small pot until almost to a boil. Pour the cream over the chocolate chips and allow to sit for 1 minute. Stir until completely smooth. Reserve the sauce while you fry the cookies--it will thicken as it cools.
- Whisk together the flour, powdered peanut butter, granulated sugar, baking powder and baking soda in a medium bowl. Add the buttermilk and egg and whisk until just combined.
- Add 7 cookies to the batter and use a fork to completely coat them in the batter. Add the cookies 1 at a time to the hot oil until all 7 are added. Fry, turning the cookies occasionally with a slotted spoon, until puffed and golden brown, 2 to 3 minutes. Use the slotted spoon to transfer the fried cookies to the rack on the baking sheet. Repeat the frying process with the remaining cookies and batter.
- Stack the fried cookies on a platter and sift confectioners' sugar over the top. Serve immediately with the chocolate sauce for dipping.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)