8-10 Easter creme eggs, unwrapped
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 tsp. baking soda
Enough soda water to make a thin batter
Canola oil, for frying
Icing sugar, for sprinkling
1. In a medium bowl, whisk together the flour, cornstarch, baking soda and enough soda water to make a thin batter — it should have the consistency of thin cream.
2. In a wide pot, heat an inch or two of canola oil over medium-high heat until hot but not smoking. (You’ll know it’s ready when a scrap of bread held into the oil bubbles around it.) Dip a few Easter creme eggs at a time into the batter, coating them completely, then gently slip into the oil.
3. Cook a couple at a time for a minute or two, flipping with tongs as necessary, until golden. (If they are cooking too quickly, turn the heat down — if it’s taking too long, the oil may need to be hotter. Don’t crowd the pot, or it will bring the temperature of the oil down.)
4. Remove with a slotted spoon and transfer to paper towels to drain. Once cool enough to handle and eat, sprinkle lightly with powdered sugar.
Originally published in March 2013.