INSTRUCTIONS:
If desired,
based on the number of sandwiches you will be serving, estimate the
amount of cream cheese needed and flavor with vanilla extract and
powdered sugar to taste. (I've made these without flavoring or sweetening
the cream cheese and no one noticed the difference - but, I did.)
Spread a very generous amount of cream cheese on one slice of bread,
a generous amount of preserves or jam on another slice, and put together
to make a sandwich. Repeat for number of sandwiches needed. (Most
people are more than satisfied with one, although men tend to eat
these as long as you're willing to fry more. :)
On high
heat, heat sufficient cooking oil in a skillet to submerge half the
depth of a sandwich. As the sandwich filling needn't be cooked, the
oil should be hot enough to quickly cook and brown the batter in about
45 seconds per side. Using very hot cooking oil makes the batter instantly
crisp, incasing the filling and preventing it from oozing out, and
also prevents the sandwich from unnecessarily absorbing oil.
Batter:
When making 6 sandwiches, I beat together approximately 1.5 cups of
flour, 1 egg, 2 tsps. baking powder and 1/3 cup water or club soda.
(Using club soda will make the batter particularly light.) The amount
of liquid used is determined by the thickness of batter crust you
want on the sandwich. I shoot for the consistency of a relatively
thick pancake batter.
Dip a
sandwich in the batter, being sure to thoroughly coat both sides and
edges. Fry in hot oil until edges appear golden. Using tongs,
very carefully turn to fry other side. Batter and fry sandwiches one
at a time, placing completed sandwiches on absorbent paper. If you're
making more than a few sandwiches, the completed ones can be kept
in a warm (150 degree) oven until serving. Before serving, dust generously
with powdered sugar.
