Fried Ice Cream with Funchoza
Baking and Desserts | Japanese cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Fried ice cream with funchoza
Ingredients
- Rice Noodles - 1.8 oz
- Vanilla Ice Cream - 7.1 oz
- Egg white - 2 pieces
- Potato protein - 1 tablespoon
- Coconut flakes - 3.5 oz
- Frozen black currant puree - 10 pieces
- Powdered Sugar - 1 teaspoon
- Vegetable Oil - 3 fl oz
Step by Step guide
Step 1
Let the ice cream soften slightly, form 4 balls from it, and freeze until solid, about 1 hour.
Step 2
Place the egg whites, starch, and coconut flakes in separate bowls. Lightly beat the egg whites.
Step 3
Roll the frozen balls in starch, dip in egg whites, and then in coconut flakes.
Step 4
Return the balls to the freezer for 20–30 minutes.
Step 5
Heat the oil in a deep fryer or deep skillet (I fried in a cauldron) to 160–356°F.
Step 6
Dip the funchoza in the oil for literally 2–3 seconds to puff it up.
Step 7
Place on paper towels to drain excess oil, arrange on plates, and sprinkle with powdered sugar.
Step 8
Fry the breaded ice cream balls in the hot oil until golden brown for 3–5 seconds.
Step 9
Place on paper towels for a few seconds, then transfer to the funchoza and garnish with frozen berries.
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