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Fried Tequila Shots recipes

Fried Tequila Shots recipes

This recipe presents a unique adult dessert: angel food cake cubes are infused with tequila, deep-fried to a golden crisp, and then finished with a vibrant lime glaze and zest. It's a quick, indulgent treat combining a surprising texture with a spirited kick, perfect for adventurous palates.
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Total Time 35 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: world
Calories: 1618.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 store-bought angel food cake cubed
  • ¾ cup tequila
  • 1 lime
  • oil
  • powdered sugar
  • lime zest
  • 1 cup powdered sugar
  • 1 tablespoon lime juice
  • 3 tablespoons milk

Equipment

  • 1 Deep-Fryer or Heavy-Bottomed Pot For safe and even frying.
  • 2 Mixing Bowls One for soaking cake, one for glaze.
  • 1 Slotted Spoon or Tongs For safely removing fried cake from oil.
  • 1 Wire Rack with Paper Towels For draining excess oil after frying.
  • 1 Whisk For preparing the lime glaze.

Method
 

  1. Cube the store-bought angel food cake into uniform bite-sized pieces.
  2. Place the cake cubes in a mixing bowl and gently pour ¾ cup tequila over them, ensuring all pieces are moistened. Let soak for 15-20 minutes, turning occasionally.
  3. While the cake soaks, prepare the lime glaze: In a separate small bowl, whisk together 1 cup powdered sugar, 1 tablespoon lime juice, and 3 tablespoons milk until smooth. Adjust consistency if needed.
  4. Heat oil in a deep fryer or heavy-bottomed pot to 350-375°F (175-190°C).
  5. Carefully remove the soaked cake cubes from the tequila, allowing any excess liquid to drip off.
  6. Working in batches, fry the cake cubes for 1-2 minutes until golden brown and crispy on all sides. Do not overcrowd the fryer.
  7. Using a slotted spoon or tongs, remove the fried cake cubes and place them on a wire rack set over paper towels to drain excess oil.
  8. Lightly dust the warm fried cake cubes with powdered sugar.
  9. Arrange the fried tequila shots on a serving platter. Drizzle generously with the prepared lime glaze.
  10. Garnish with fresh lime zest before serving immediately.

Notes

Maintaining the correct oil temperature (350-375°F / 175-190°C) is paramount; too low and the cake will be greasy, too high and it will burn before cooking through. Avoid overcrowding the fryer, working in small batches to keep the oil temperature consistent. The angel food cake should be adequately soaked for flavor but not submerged for too long, which could cause it to disintegrate. For an elevated touch, consider using a high-quality reposado tequila. The lime glaze consistency is key—it should be pourable but cling to the cake. Adjust with more milk or powdered sugar as needed. These are best served immediately to enjoy their crispy exterior and warm, boozy interior.