Fried Cherry Cheesecake Bites

• Oil, As Needed For Deep Fat Frying
• FOR THE FILLED CHERRIES:
• 4 ounces, weight Cream Cheese, Room Temperature
• 3 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• 24 whole Cherries, Pitted
• FOR THE COATING:
• 1 cup Graham Cracker Crumbs
• 1/4 teaspoons Salt
• 1 cup Buttermilk

1. Heat oil to 375u0b0F.
2. For the filling:
3. Mix cream cheese, sugar and vanilla together. Place into a piping bag fitted with a small tip. Fill each cherry with your cream cheese mixture.
4. For the coating:
5. In a shallow pan/bowl mix crumbs and salt together.
6. Add buttermilk to a separate bowl.
7. Roll cherries into graham crumbs, then into the buttermilk, then repeat process. I did it 3 times to give each cherry a nice coating that stuck well.
8. Place no more than 3 cherries at a time into your hot oil for 20-30 seconds. Remove from oil with a slotted spoon or basket. Place onto a paper towel to drain the grease.
9. Enjoy your bites hot!

filled cherries, weight cream cheese, powdered sugar, vanilla, cherries, coating, graham cracker crumbs, ubc, buttermilk

Taken from tastykitchen.com/recipes/desserts/fried-cherry-cheesecake-bites/ (may not work)