Creamy fried bombs

Creamy Fried Bombs are bite-sized, crispy, and indulgent snacks with a creamy, flavorful filling encased in a golden, crunchy coating. These little treats are perfect as appetizers, party snacks, or even a fun side dish. The filling can vary, often featuring a mix of cream cheese, mashed potatoes, or béchamel sauce combined with ingredients like cheese, herbs, bacon, or vegetables.

Once the filling is shaped into small balls, they are coated in flour, egg wash, and breadcrumbs before being deep-fried to perfection. The result is a crispy exterior with a rich, creamy, and melty center. These bombs can be served with dipping sauces like garlic aioli, marinara, ranch, or spicy mayo for an extra flavor boost.

Prep Time: 15-20 minutes (mixing, shaping, and coating)

Chilling Time: 30 minutes (to firm up the filling for better frying)

Frying Time: 3-5 minutes per batch (until golden brown)

Total Time: About 50-60 minutes

INGREDIENTS:

DONUTS:

170g warm milk

14g brewer’s yeast

55g sugar

335g flour “0”

1 pinch of salt

2 egg yolks

40g butter

CUSTARD:

500ml milk

4 yolks

40g rice starch

130g sugar

1 vanilla pod

Lemon peel

METHOD:

 Dough

dissolve the yeast in hot milk. Divide the
yolks from the whites and beat the yolks. In a bowl, mix
the flour with sugar and salt. Then add the yeast, butter
and egg yolks. Mix and form a homogeneous dough, let
it rise for 2 hours.

 Cream:

heat the milk with lemon zest and vanilla pod.
Separately, mix the egg yolks with sugar and starch. Add
the milk, stir and let it thicken on the heat. Let it cool
with cling film.

 Form 60g spheres and let them rest for 45 minutes.

 Fry in hot oil and fill with the cream.

 Enjoy your Creamy fried bombs.

Tips and Tricks

 Perfecting the Filling

Use a Thick Base – Make sure your filling (cream cheese, mashed potatoes, or béchamel) is thick enough to hold its shape.

Chill Before Shaping – Refrigerate the filling for at least 30 minutes to make rolling easier.

Add Cheese for Extra Gooeyness – Mix in mozzarella, cheddar, or gouda for a melty center.

 Coating for Maximum Crispiness

Double Coating – Dip the bombs in flour → egg wash → breadcrumbs TWICE for extra crunch.

Use Panko Breadcrumbs – They give a crispier texture than regular breadcrumbs.

Season the Coating – Add garlic powder, paprika, or parmesan to the breadcrumbs for more flavor.

 Frying for the Perfect Crunch

Use Hot Oil (350-375°F / 175-190°C) – If the oil is too cold, the bombs will absorb oil and get soggy.

Fry in Small Batches – Too many at once will lower the oil temperature, making them greasy.

Drain on a Wire Rack – This keeps them crispy longer compared to placing them on paper towels.

 Serving and Dipping

Best Served Hot – Enjoy them fresh while the center is warm and creamy.

Pair with Dips – Serve with garlic aioli, marinara, ranch, or spicy mayo for extra flavor.