- 1 scoop vanilla ice cream
- 2 eggs
- 1 cup (120g) all-purpose flour
- 1 cup (120g) corn flakes, crushed
- Splash of water
- Kosher salt to taste
- 2 quarts (2L) canola oil, for frying
Prep
Overnight
Cook
1 minute
Total
12 hours
Serves
1
people
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Ingredients
Directions
- Place a small baking tray into a freezer for at least 1 hour. Once the tray has frozen, place 1 scoop of ice cream onto the baking tray and place into the freezer for 3-4 hours.
- While the ice cream is freezing, prepare a 3-tier breading station with crushed corn flakes, egg wash, and flour in 3 separate containers.
- Coat the ice cream in flour, then egg wash. Roll the ice cream in the crushed corn flakes so that it is fully coated. Roll the coated ice cream in egg wash, then again in the cornflakes to fully coat.
- Place the breaded ice cream back onto the cold baking tray and leave in the freezer overnight.
- Preheat canola oil in a heavy bottomed pot or Dutch oven to 350°F (176°C). Once the oil is hot, gently lower the ice cream straight from the freezer into the hot oil. Fry until crispy and deepening in color.
- Transfer to a wire rack-lined baking tray and season lightly with salt.
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