I can't lie. I looked at the name of this week's Tuesdays with Dorie recipe and thought "Mrs. Whose What?" I had never even heard of scherben. But they involved deep frying. All of a sudden, I was anxious.
If you stop by here from time to time, you know that I don't always follow instructions to the letter, and that usually leads to drama. Ever hopeful, I persevere believing that one day I will learn my lesson. Deep frying involves large pots of bubbling oil over a flame which, if not properly monitored, can boil over, ignite and mess up your precious kitchen burn down your house. Caitlin of Engineer Baker successfully baked her scherben, and at one point I tweeted that I might do a side by side comparison of baked and fried.
I don't think I was the only one who looked at this recipe and had a visceral reaction of I'LL BURN DOWN THE HOUSE!!! but I didn't and these were simple to make. I literally made my 1/4 recipe in a large soup bowl. The frying was uneventful, so much so that I turned off the oven and fried all of them.
I don't own a little duster thingy, so I sprinkled on the cinnamon sugar with my fingers. I used regular sugar, and that gave it a nice crunch. M. pronounced them a success, but I may have neglected to tell him they were fried. Maybe even on purpose.
This week's recipe was picked by Teanna of Spork or Foon? Teanna is flat out one of the funniest bloggers out there, whether she's entertaining you with her preparation of Top Chef dishes, thousands of cookies or custom made ice cream. Trust Teanna to select a recipe that many of us might not have noticed until the very end. Thanks, Teanna!