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Ice cream fritters
Serves 4
500g chocolate ice cream
(slightly soft)
100g plain flour
1 egg
120g desiccated coconut
Oil for frying
Desserts
36
Preparation: 20min.
Cooking: 1 to 2min.
Refrigeration: 3 hrs + overnight (prepare the day before so
that the coconut coating does not disintegrate)
Using an ice cream scoop, form 4 large balls of ice
cream. Place each ball in the centre of a piece of cling
film, bring the corners together and twist tightly, in order
to shape the ice cream into perfect spheres. Return to
the freezer for 2 hours.
Using a whisk, mix the egg with 75g of flour, then add
just enough water to obtain a thick batter. Cover and
leave to stand at room temperature.
Sprinkle the coconut and remaining 25g of flour onto
two flat plates. Unwrap the ice cream balls. Roll them in
the flour, then the batter and finally the coconut, moving
them round with a fork to coat them thoroughly. Wrap
up again and put back into the freezer. After an hour,
repeat the whole operation, unwrapping them, rolling
them in the flour, batter and coconut. This time, leave
them in the freezer overnight.
The next day, when you are ready to serve, heat the
deep fryer to 180°C. Place the fritters in the basket,
lower them into the oil and cook for 1 to 2 minutes until
the coating is golden brown. Drain in the basket, then
on kitchen paper.
Serve straightaway.
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