I tried deep-fried Oreos at the fair last year, and found them to be absolutely delightful, in a low-brow, don't-tell-anyone-I-ate-this kind of way. (If you're into frou frou desserts, stick to the truffles.) So, alone in my kitchen, where there's no such thing as shame, I whipped up a batch of cinnamon batter, coated the leftover cake balls, and dunked them in a skillet full of sizzling oil. The little fried guys came out crispy on the outside, gooey on the inside, and tasted like a melted cinnamon roll, wrapped in a doughnut hole. In other words, like heaven.
First, follow the Churro Cake Ball recipe. (Skip the candy coating, obviously.)
Once you've prepared the cake balls, make this...
Adapted from Willow Bird Baking
What you need
1 cup ice-cold water
1 cup flour
2 Tbsp granulated sugar
1 tsp cinnamon
Pre-made cream cheese icing
Put it all together
- Whisk together the egg and water. Mix in the flour, sugar, and cinnamon.
- Heat vegetable oil, about 1 inch deep, in a skillet over medium heat.
- Roll each cake ball in cornstarch, then dunk into the cinnamon batter. Using tongs, and allowing excess batter to drip off, transfer two or three at a time to the skillet.
- Fry for 1 to 2 minutes, flipping the cake balls halfway through. They should be golden brown. Remove them from the oil onto a paper towel.
- Serve with cream cheese icing for dipping.