1. Scoop ice cream into 8 - 1/2 cup sized balls. Place
On baking sheet and freeze until firm, about 1
2. In a shallow dish, combine cornflakes and
Cinnamon. In another dish, beat egg whites until
Foamy. Roll ice cream balls in egg whites, then in
Cornflakes, covering ice cream completely. Repeat
If necessary. Freeze again until firm, 3 hours.
3. In deep fryer or large, heavy saucepan, heat oil to
375 degrees F (190 degrees C).
4. Using a basket or slotted spoon, fry ice cream
Balls 1 or 2 at a time, for 10 to 15 seconds, until
Golden. Drain quickly on paper towels and serve
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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