Banana Bread On A Stick

for 5 servings

5 bananas
¼ cup (50 g) granulated sugar
1 tablespoon vanilla extract
4 tablespoons vegetable oil, plus more for frying
1 large egg
1 ½ cups (185 g) flour
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
powdered sugar, for sprinkling
chocolate, melted, for dipping
caramel sauce, for dipping

popsicle stick


  1. Peel the bananas and slice off the tops and bottoms to create a straighter middle section. Save ends for later.
  2. Insert a popsicle stick into the middle of each banana and place on a parchment paper-lined baking sheet.
  3. Freeze the bananas until solid, about 1 hour.
  4. In a medium bowl, mash the banana ends with a fork until smooth.
  5. Add the sugar, vanilla, oil, and egg. Mix until combined.
  6. Add the flour, baking powder, cinnamon, and salt. Mix again until smooth.
  7. In a large pot, heat the oil to 325°F (170°C). Place a wire rack inside a baking sheet and line with paper towels.
  8. Pour the banana bread batter into a tall glass.
  9. When the oil is hot, dip one of the frozen bananas into the batter until completely covered. Keep the rest of the bananas frozen until ready to fry.
  10. Fry the bananas, one at a time, until golden brown and cooked through, about 5-7 minutes. Transfer the fried bananas to the towel-lined rack as they are done.
  11. Sprinkle with powdered sugar and serve with melted chocolate and caramel sauce for dipping.
  12. Enjoy!


BBQ Chicken Corn Dogs

for 3 servings

2 cups (250 g) shredded chicken
1 cup (285 g) BBQ sauce
1 cup (125 g) flour
1 cup (140 g) cornmeal
¼ cup (50 g) sugar
4 tablespoons baking soda
1 teaspoon salt
½ teaspoon pepper
1 egg
1 cup (240 mL) milk
oil, for frying
BBQ sauce, for serving


  1. In a bowl, mix the shredded chicken with the barbecue sauce.
  2. On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
  3. Freeze for 1 hour, or until solid.
  4. In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
  5. Add the egg and milk, and mix until combined. Set aside for 20 minutes.
  6. Pour mixture into a cup.
  7. In a large pot or Dutch oven, heat oil to 350°F (180°C).
  8. Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
  9. Dip the chicken skewer into the cornmeal batter until completely coated.
  10. Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
  11. Place on a paper towel to drain.
  12. Serve with BBQ sauce.
  13. Enjoy!


Fried Strawberry Shortcake Pops

for 6 servings

8 oz (225 g) cream cheese, 1 block
1 cup (160 g) powdered sugar
1 cup (240 mL) heavy cream, cold
1 ½ cups (225 g) strawberry, diced
3 cups (240 g) vanilla wafer
3 eggs, beaten
oil, for frying

6 sticks popsicle stick
popsicle mold


  1. In a large bowl, beat the cream cheese and powdered sugar together until smooth.
  2. Pour in the heavy cream and beat until the mixture has reached soft peaks.
  3. Add in the strawberries and beat until well-incorporated.
  4. Pour the mixture into 6 popsicle molds and insert popsicle sticks.
  5. Freeze at least 8 hours.
  6. Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
  7. Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
  8. Freeze for another 30 minutes.
  9. While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
  10. Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
  11. Freeze immediately until ready to serve.
  12. Enjoy!


Cheesy Jalapeño Corn Dogs

for 4 serving

4 cheddar cheeses, thinly sliced, room temperature
4 hot dogs
1 cup (125 g) flour
1 cup (140 g) yellow cornmeal
¼ cup (50 g) sugar
4 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup (240 mL) milk
1 egg
1 jalapeño, minced
1 qt (960 mL) vegetable oil, for frying


  1. Place a hot dog on a slice of cheese, then roll the cheese slice around the hot dog.
  2. Push a wooden skewer inside, then place the cheese-wrapped hot dogs seam side down on a baking sheet.
  3. Freeze for 20 minutes.
  4. In a large mixing bowl, add the dry ingredients.
  5. Once fully combined, mix in the wet ingredients, milk, egg, and jalapeño. Stir until batter is smooth with no lumps.
  6. Pour the batter into a tall glass for easier dipping.
  7. Preheat oil to 350°F (180°C).
  8. Take a frozen hot dog and dip it fully into the batter, lifting it out then rotating it to let excess batter drip off.
  9. Using tongs, carefully place the battered dog into the hot oil, rotating it so that it fries evenly. Cook for 3-5 minutes or until golden brown.
  10. Enjoy!

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04:21 2018-5-2


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