Mexican Fritters

Place 4 scoops (about 1/2 cup each) of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together 1 egg and 1/4 tsp vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture. Return coated ice cream balls to pan and freeze for 1 hour or till firm. Reserve remaining cereal mixture. In a small mixing bowl stir together 1 egg and 1/4 tsp vanilla. Remove coated ice cream balls from the freezer. Dip balls in egg mixture, then roll them in remaining cereal mixture. Return to pan. Cover and freeze for several hours or till firm. In a deep-fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds or till golden brown. Drain on paper towels. Return the fried ice-cream balls to the freezer while frying the remaining balls. Serve immediately with whipped cream and garnish with mint, if desired. Makes four servings. Note: When I had this, it was also served with a chocolate sauce. SML



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