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Reply to "Making fried snacks to freeze - help pls!"
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[quote=Anonymous]If you don't want to re-fry again, fry them "completely" or else you won't get another chance to properly fry the crust. The good news is that since it doesn't make a difference if the inside cheese properly melts in the fryer (since you won't be eating them right away anyhow), you can "cheat" and make your frying work very easy by getting the cheese mixture extremely cold (almost completely frozen) before you fry it. This will make it easier to keep a nice shape on the balls in the fryer and to keep them from sticking, because you'll already have a nice golden brown on the coating before the inside has melted. Don't worry about the inside beig gooey before you pull them from the fryer since the inside will melt when you reheat them; just make sure the crust is the level of brownness you like.[/quote]
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