State Fair Apple Lollipops

State Fair Apple Lollipops

Canola Info

This winning recipe is a tradition in the making: Rhonda Tebeau won a Canola Oil "Fry It for the Fair" Contest in Vermont (Champlain Valley Fair) with her State Fair Apple Lollipops. Not your average sucker, these pops are pancake batter-based and up for alteration as you add or subtract your favorite filling ingredients.

Directions

Batter:

In a bowl, mix together the pancake mix, milk, granulated sugar, and cinnamon until smooth.

 

Filling

In a microwavable bowl, add the cream cheese, red sugar, and cinnamon. Microwave for 40 seconds or until soft. Mix until smooth. Fill core of apple with filling.

Skewer the apples side to side with a metal skewer and dip in batter. Fry in canola oil heated to 375 degrees. Cook until lightly brown. Remove the apples from fryer and allow to cool. Once cool enough to touch, slice the apples so the core forms a circle in middle of slice. Place on sticks to look like lollipops

Nutrition

Calories per serving:

542 kcal

Daily value:

27%

Servings:

16
  • Carbohydrate, by difference 11 g
  • Protein 2 g
  • Total lipid (fat) 55 g
  • Vitamin A, IU 69 IU
  • Vitamin A, RAE 19 µg
  • Vitamin D 10 IU
  • Vitamin E (alpha-tocopherol) 9 mg
  • Vitamin K (phylloquinone) 38 µg
  • Ash 1 g
  • Betaine 4 mg
  • Calcium, Ca 44 mg
  • Carotene, beta 4 µg
  • Cholesterol 6 mg
  • Choline, total 10 mg
  • Fatty acids, total monounsaturated 37 g
  • Fatty acids, total polyunsaturated 8 g
  • Fatty acids, total saturated 7 g
  • Fatty acids, total trans 14 g
  • Fatty acids, total trans-monoenoic 12 g
  • Fiber, total dietary 1 g
  • Folate, DFE 33 µg
  • Folate, food 3 µg
  • Folate, total 20 µg
  • Folic acid 18 µg
  • Glutamic acid 1 g
  • Lactose 1 g
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 7 mg
  • Phosphorus, P 50 mg
  • Potassium, K 67 mg
  • Retinol 19 µg
  • Selenium, Se 4 µg
  • Sodium, Na 102 mg
  • Starch 4 g
  • Sugars, total 3 g
  • Theobromine 4 mg
  • Water 33 g
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