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Minty Chocolate Fry Cakes

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Fry cakes are a type of doughnut. Any tea could make these fabulous; be creative. I chose spearmint for the strongest flavor difference.

Prep Time: 30 min.
Serving Size: serves 6-8
  • 2 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. shortening or butter
  • 1 c. hot water
  • 1 tsp. loose spearmint or tea of choice
  • 1/2 c. grated or powdered chocolate
  • 1/4 c. sugar (brown or white)
  • fat or oil (enough for deep frying)
  • optional powdered sugar
Brew tea in hot water and steep 5 min. Strain and allow to cool to lukewarm.
Sift flour, salt, baking soda, chocolate, and sugar into a bowl. Cut in shortening. Add brewed tea and knead lightly to gather into a ball. Roll out dough onto a lightly floured board. Cut into 3" squares.
Heat fat or oil in deep fryer or deep skillet to about 370°F. Fry 2 or 3 at a time until puffed and golden on both sides. Drain on paper towels and dust with powdered sugar.

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