Deep Fried Peeps

Deep Fried Peeps

It is pretty safe to say that there is a split when it comes to enjoying Easter candy, especially among adults. There are those who will only eat the "good" candy - fancy chocolate bunnies, or the coveted Cadbury eggs - and then there are others who will eat just about anything, savoring every last jelly bean. While we don't want to label the Peep as being exclusively part of either group, here at Drum Rock we certainly enjoy those super sweet chicks and bunnies when the Easter season rolls around. And for those of you who are not big fans, we came up with an exciting and creative way to make Peeps absolutely irresistible to anyone. So read on to find out how to make your Easter even more delectable - with Drum Rock and Deep Fried Peeps.

Deep Fried Peeps

Ingredients:

10-12 Peeps

3 - ½ cups of Drum Rock Fis-Chic

1 - ½ cups of water

Oil for frying

Fryolator

Tongs

Paper towels/plates for draining

Directions: 1. This recipe seems to work best with Peeps that are a little stale, so we opened up the packages we planned to use the day before. Also, we popped them in the freezer for about 20 minutes, and they were a bit easier to work with chilled.

2. Fill the fryolator with oil and turn to 350° F. 3. Add about 1 cup of dry Fis-Chic to a bowl; in a second bowl, add about 2 cups Fis-Chic and slowly mix in about ¾ cups of water until desired consistency is reached (you want a thick, pancake-like batter in order to get a good coat, so don't add too much water). Add the remaining water to a small bowl, to be used to wet the Peeps before dry dusting.

4. Once the oil is up to temp, take the first Peep and quickly dunk it in the bowl of water. You don't want it soaking wet, but it should be wet enough in order to allow the dry Fis-Chic to better adhere.

5. From the water, place Peep in the bowl of dry Fis-Chic and dust thoroughly; it is better to have too much than too little.

6. Then, transfer Peep to the wet batter. Use a fork to completely cover the Peep in batter. Be sure the batter sticks all over, so that the marshmallow doesn't melt out into the oil during frying.

7. Once coated, carefully transfer the Peep to the heated oil, using the fork to place (not drop) the Peep into the oil. Use a slotted spoon or tongs to turn the Peep so it cooks evenly to a nice golden brown.  Each Peep shouldn't take more than 30-45 seconds to cook. Don't overcook, otherwise all the gooey goodness inside will melt out into the oil!!

8. When your Peep is a nice golden brown, remove it from the oil using the fry basket and drain on a paper plate or paper towel.  Cool slightly before enjoying, either as is, or dusted with some granulated or powdered sugar.

So, if once again, Peter Cottontail left you a bunch of Peeps that you're less than thrilled about eating, this year you can turn to Drum Rock to revamp your Easter candy stash.  Just heat up your fryer, grab a bag of Fis-Chic and those stale, unappealing chicks and you'll have a completely delicious treat that nobody will be able to resist!!

To make these yummy chicks even better, you can make "s'more Peeps".  Just put a piece of chocolate on half a graham cracker, place the fresh-from-the-fryer Peep on top, add another graham cracker half, and squish together for gooey deliciousness.  Or how about an Oreo cookie for a twist on the classic s'more? Just nestle that warm Peep in between two halves of a double stuff, and you're good to go!