This OMG sundae begins with a fried, yes fried blondie, fried ripe plantains, dulce de leche ice cream and a drizzle of raspberry and caramel sauces. With a blend of warm and cold, how could you go wrong? MORE + LESS -
This OMG sundae begins with a fried, yes fried blondie, fried ripe plantains, dulce de leche ice cream and a drizzle of raspberry and caramel sauces. With a blend of warm and cold, how could you go wrong?
Cut thawed blondies in a 6x5 pattern (approx. 2x3-inch pieces). Add flour to a medium bowl and set aside. Whisk together eggs and water in a medium bowl and set aside. Add breadcrumbs to a medium bowl and set aside. Dredge each thawed blondie piece in flour, tapping to remove excess. Dip into egg mixture and coat completely, then press into breadcrumbs until covered. Fry in oil preheated to 350°F until golden brown, approx. 45 seconds-1 minute. Remove from oil, drain and place on paper towel to absorb remaining grease; hold warm.
Fry plantain slices in batches, in oil preheated to 350°F until golden brown, approx. 3-4 minutes. Remove from oil, drain and place on paper towel to absorb remaining grease; hold warm.
Drizzle approx. 0.5 oz (1/2 Tbsp) raspberry sauce on bottom of serving dish. Place Fried Blondie on sauce; add 1-#30 scoop (1 oz) ice cream on top. Add 1.5 oz (approx. 4-5 pieces) Maduros and drizzle with 0.5 oz (1/2 Tbsp) caramel sauce; serve immediately.
Prep blondie pieces by coating, then hold covered, on a parchment-lined sheet pan in the refrigerator before frying if desired. Note fry time may increase.