Fried Cadbury Eggs
Have you ever wondered what a deep fried Cadbury egg tastes like?
Well I had that thought the other day, so I decided to find out.
Maybe it’s the sweet tooth talking, but these came out pretty freaking fantastic. I think I like eating cadbury eggs better this way than eating them plain. It basically tasted like a fried dough ball of goodness with chocolate and a melted creme center. I did a mix of mini and regular sized Cadbury eggs, which is why you see different sizes in my basket.
The chocolate creme eggs need a protective coating before frying. In the past, I’ve used pancake batter, but this time I decided to use thin crust Pillsbury pizza dough. If you recall, deep fried Pillsbury dough tastes a lot like doughnuts, so the pizza dough coating also fried up like donuts.
I chose thin crust on purpose because I didn’t want the layer around the chocolate eggs to be too thick, otherwise it would take the dough too long to cook and the chocolate inside would just be a melted mess. I wanted something that would completely protect the eggs, but would cook relatively fast, so that the creme egg inside is melted but still mostly intact.
I was originally going to sprinkle some powdered sugar on top, but the Cadbury eggs are so sweet that I don’t think the dough needed it and not sweetening the dough actually keeps these treats from being overwhelmingly sweet.
If you’re looking for a new way to use Cadbury eggs this Easter, try out these fried ones!
- 1 canister thin crust Pillsbury pizza dough (see note)
- cadbury creme eggs either mini or regular sized ones; I did about a dozen mixing both
- vegetable oil for frying
Take off a chunk of dough, flatten it and place Cadbury egg in the middle. Wrap dough around the egg, completely covering the egg with a thin layer of dough and pinching it to seal it closed. Attempt to keep the egg shape with the dough. Repeat until all the dough is used up.
Add oil to pot being used for frying, at least 1 inch deep. Heat oil to medium-high heat on the stove. Add eggs, a few at a time. Watch the dough bubble and cook, flipping the dough balls over when one side turns a dark golden brown. Cook and flip as needed until dough is completely cooked and evenly golden on all sides. Remove from heat and eat while warm.
All images and content are © Kirbie's Cravings.
It's important to use a thin-crust dough so it cooks fasts. That way the egg maintains some of its shape without it completely melting inside the dough.