Scoop ice cream into 8 - 1/2 cup sized balls.
Place on baking sheet and freeze until firm, about
1 hour.
In a shallow dish, combine cornflakes and
cinnamon. In another dish, beat egg whites
until foamy. Roll ice cream balls in egg
whites, then in cornflakes, covering ice cream
completely. Repeat if necessary. Freeze again
until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil
to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream
balls 1 or 2 at a time, for 10 to 15 seconds,
until golden. Drain quickly on paper towels and
serve immediately.
Originally Submitted
5/6/2018
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