In our neighborhood the adults have a potluck while the kids trick-or-treat. Sure, the little rug rats love these “country club” classics, but there are usually none left for them. I fry these in an electric skillet; it’s the easiest and best way for these sweet, tasty, guilty pleasures to be as fresh as possible for our guests. I serve them with lemon wedges but they are also good with a side dipping bowl of doctored sweet Thai chile sauce for chicken. They’re a huge hit. READ MORE »
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