Cadbury Creme Scotch Eggs

Ingredients

• 4 Cadbury Creme Eggs
• 1 egg, beaten
• 1/2 cup flour
• 8-12 cups of vegetable or peanut oil, quantity depending on your pan
• 1 cup flour
• 1 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 tablespoon white vinegar
• 1/2 tablespoon vegetable oil
• 1 1/2 cups vanilla wafers, crushed

Directions

1. Unwrap the Cadbury Creme Eggs and put them in the freezer for at least 2 hours, or overnight if you can; they should be frozen very firm. Toward the end of that time, set up 3 shallow bowls: 1 with 1/2 cup of the flour, 1 with the beaten egg, and 1 with the crushed vanilla wafers. Set out a larger bowl as well for the batter.
2. Begin heating the frying oil. Pour about 6 cups of vegetable oil into a medium saucepan, or enough to measure about 4-5 inches deep, depending on your pan. Set the heat to medium-high and clip in a candy or frying thermometer. Bring the oil to 375 degrees F, which should take about 10-12 minutes.
3. As the oil comes up to temperature, make the batter. Put 1/2 cup of flour in a shallow bowl and leave it nearby. In a small bowl, combine 3/4 cup of flour with the cocoa powder, baking powder, and salt. In a mixing cup, stir the milk, vinegar, and oil together. Whisk the liquid mixture into the dry ingredients until mostly smooth. The batter should be thicker than pancake batter; if it looks runny enough to slide right off the Cadbury Creme Eggs, whisk in the remaining flour until it is thick enough to cling.
4. Take the Cadbury Creme Eggs out of the freezer. It works best to fry 1 cupcake at a time, so you can remove them from the freezer a couple at a time rather than letting the later eggs soften on the counter.
5. With a spoon, cover 1 egg in the batter. Flour your hands and gently shape the batter around it until the egg is fully enclosed.
6. Roll the battered Creme Egg in the flour first, making sure the surface is covered, then lightly shake away the extra.
7. Dip the floured ball into the egg wash, coating it all over.
8. Roll the egg-washed ball through the cookie crumbs until every side is covered.
9. Use a slotted spoon to carefully lower the crumb-coated orb into the hot oil. When the coating turns a nice golden color, in a minute or less, lift the Cadbury Creme Scotch Egg out of the oil and place it on a paper towel-lined plate to drain.
10. Repeat the same battering, coating, and frying process with the remaining Cadbury Creme Eggs, preparing each 1 right before it goes into the oil. As you fry, watch the oil temperature and raise or lower the heat as needed to keep it at 375 degrees F. If the oil is too cool, the coating will fry slowly and absorb too much grease; if it is too hot, the outside will darken before the inside warms through, leaving a crisp shell with undercooked batter inside.
11. Eat while still warm.