Inspired by April Fool’s Day on April 1, Magnolia Bakery announced the fake launch of a deep fried version of its popular banana pudding.
While the dish is just a fun joke and not actually available for in-store purchase, the flavor is very real. Magnolia Bakery has tested the recipe and is now offering it for people to make in their own kitchens.
Magnolia chief baking officer Bobbie Lloyd took inspiration from the great American carnival, combining the bakery’s beloved banana pudding made with fresh bananas, vanilla pudding, vanilla wafer cookies and whipped cream and coated it with corn flakes. She then deep fried it, and brought the state fair to life by adding a generous drizzle of chocolate sauce and caramel sauce to the top.
Deep Fried Banana Pudding
Makes 6 medium sized (3.5 inches) Banana Pudding balls
- 1 large (16 oz) Magnolia Bakery Banana Pudding
- 3 cups Kelloggs Corn Flakes
- ¼ cup / 1/2 stick unsalted butter, melted and slightly cooled
- 2 large eggs
- Vegetable or canola oil for deep frying
- Line a small sheet tray with parchment or wax paper and set aside.
- Using a or a ¼ cup measuring cup or a #20 size ice cream scoop, scoop out 6 balls of banana pudding and place on the prepared sheet tray. Place tray in freezer for at least 2 hours until banana pudding is completely frozen and firm.
- Place the Kelloggs Corn Flakes in a Ziploc bag and crush with a rolling pin until there are large crumbs. Transfer to a medium sized mixing bowl. Add the melted butter and mix until fully coated; set aside.
- Remove the frozen banana pudding balls from the freezer, roll each ball in the Corn Flakes mixture until fully coated and place back on sheet tray. Return to the freezer for another 10-15 minutes. Reserve remaining Corn Flakes mixture for a second coating.
- Pour the oil into a heavy bottomed pot or saucepan until it comes up the sides about 2 inches. Heat to 350°F.
- While oil is heating, line a small sheet tray or plate with paper towels. Crack eggs into a small bowl and whisk together. Remove pudding balls from the freezer. Roll a pudding ball one at a time into the eggs, then in the Corn Flakes mixture making sure the ball is fully coated. Repeat with all banana pudding balls and place back on the tray. Keep the banana pudding balls in the freezer until oil is at temperature.
- When oil reaches 350°F, using a slotted spoon, carefully place one banana pudding ball into the oil. Fry for 20-30 seconds rolling in the oil until lightly browned on all sides. Remove from the oil and place on the paper towel lined plate to cool. Repeat with remaining frozen pudding balls.
- Drizzle with chocolate sauce, caramel or whatever you desire. Serve immediately.