Deep-Fried Easter Creme Eggs
Deep-fried chocolate creme eggs offer a unique dessert, coated in batter and cooked to a golden finish.
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Instructions
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Heat 1 1/2 inches (4-6 cups) of oil in a medium saucepan to 375 F using a deep-fry thermometer.
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Chill chocolate creme eggs for 15 minutes in the freezer or 1 hour in the refrigerator to prevent leaking during frying.
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Whisk flour, baking powder, milk, 1 teaspoon vegetable oil, and salt in a small bowl until smooth to prepare the batter.
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Unwrap and completely coat each chilled egg in the prepared batter.
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Carefully fry each battered egg for 3-4 minutes until golden brown, ensuring the oil temperature stays at 375 F.
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Remove fried eggs with a slotted spoon and drain on paper towels.
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Repeat the frying process for remaining eggs.
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Serve immediately, optionally topped with powdered sugar or various sauces.