Deep Fried Sandwich – Nutella Jaffle Ice Cream Sandwich

METHOD

  1. Bird one side of each sliced ​​bread, a tan, butter-side-down on the board. Dollop 1 TBS Nutella in the middle of 8 iris (don’t spread it, leave in a small mound). Cover with a piece of Buffalo Mozzarella and 1 tablespoon of grated Mozzarella. Cover with the remaining 8 slices of bread, the butter side.
  2. Work in a batch, place it in hot iron and cook for 6-7 minutes until golden and crispy. Remove the iron jaffle and a little cool.
  3. The contents of the pan or deepfryer with oil and heat up to 180C.
  4. Mantle every jaffle in flour, followed by eggs and bread crumbs. In 4 batch, fried jaffes for 2 minutes per side or until crispy and golden. Drain the paper towel.
  5. Sandwich 2 Jaffles together with one spoonful of ice cream and repeat to make 4 ice cream sandwiches. Dust with icing sugar and serve warm.

INGREDIENTS

  • 16 slices white bread
  • 80g softened unsalted butter
  • 1/3 cup (110g) Nutella
  • 1 ball buffalo mozzarella, sliced into 8 pieces
  • 2/3 cup (70g) grated hard mozzarella
  • Sunflower oil, to deep-fry
  • ¾ cup (110g) plain flour
  • 3 eggs, lightly beaten
  • 1 ½ cups (75g) panko breadcrumbs
  • 4 scoops vanilla ice cream
  • Icing sugar, to dust

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