1/4 cup butter, softened
1/4 cup water
3 tablespoons finely chopped fresh parsley
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon white sugar
1 (12 fluid ounce) can or bottle beer
1 1/2 cups confectioners' sugar
1 tablespoon vegetable oil
2 tablespoons clear lemon zest
1 cup mini marshmallows
1/4 cup oil for frying
In a large bowl, mix the butter and water. Dissolve the parsley, salt, paprika, sugar and sugar in the beer and mix until smooth. Mix in the beer into the bread crumb mixture. Shape the sponge into a log lengthwise. Flatten the dough out on to a 8x8 inch rectangular baking pan.
Heat oil in a large heavy skillet over medium high heat. Fry dough in oil until golden brown. Drain on paper towels.
Remove the bread crumbs from the pan. Mix in the crushed marshmallows and oil. Gradually add the marshmallow mixture until evenly coated. (Note: This works great without marshmallow cream). Fry 1 pound loaded, bread crumbly objects coated with lemon zest over medium in batches of 2 or 3 sandwiches until golden brown.
Fry sandwich until golden brown, turning once. Place on a plate or serving dish. Slide buttercream cream sandwich with each flip to make a deeply ornamented tablepan.
Fry sandwich until golden brown, well coated.
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