DEEP-FRIED TAGALONGS
These gooey deep-fried treats are the perfect excuse to buy another box of Tagalongs® at the next Girl Scout cookie sale. The chocolate-covered peanut butter cookies are dipped in a sweet batter that gets an extra peanutty boost from powdered PB. They're fried until golden and served with a dusting of powdered sugar and chocolate sauce for dipping.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 14 fried cookies
Number Of Ingredients 12
Steps:
- Fill a medium Dutch oven halfway with canola oil and heat until a deep-frying thermometer registers 375 degrees F. Set a rack over a baking sheet.
- Put the chocolate chips in a small bowl. Heat the heavy cream in a small pot until almost to a boil. Pour the cream over the chocolate chips and allow to sit for 1 minute. Stir until completely smooth. Reserve the sauce while you fry the cookies--it will thicken as it cools.
- Whisk together the flour, powdered peanut butter, granulated sugar, baking powder and baking soda in a medium bowl. Add the buttermilk and egg and whisk until just combined.
- Add 7 cookies to the batter and use a fork to completely coat them in the batter. Add the cookies 1 at a time to the hot oil until all 7 are added. Fry, turning the cookies occasionally with a slotted spoon, until puffed and golden brown, 2 to 3 minutes. Use the slotted spoon to transfer the fried cookies to the rack on the baking sheet. Repeat the frying process with the remaining cookies and batter.
- Stack the fried cookies on a platter and sift confectioners' sugar over the top. Serve immediately with the chocolate sauce for dipping.
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