Fried Nutella

With frozen Nutella, crushed cornflakes, and coconut, Fried Nutella fries up crisp and golden, with a warm chocolate-hazelnut centre inside.

Nutella has always been more than a spread for me. I know, I am biased, but it brings back childhood snacks on bread, old friends, laughter, and all those little memories tied to growing up in Italy. Nutella is to Italian kids what peanut butter is to American children, so you can understand why it feels so special to me.

Most of the time, I prefer to keep Nutella simple. I don’t like to mess with perfection, and if you remember my Nutella Pizza, you’ll know what I mean. This time, though, I wanted to try something different with Fried Nutella.

The idea came from fried ice cream, the kind served at some Chinese restaurants. I replaced the ice cream with Nutella and shaped it into small quenelles.

Then I coated them with crushed cornflakes and coconut before frying them very quickly until crisp outside and soft in the centre.

They come out rich, crisp, and creamy, and I like serving them warm with fresh fruit, especially bananas or strawberries, and some unsweetened whipped cream. Small portions are perfect, as the Nutella centre is soft and indulgent.

Reasons to Make Fried Nutella

• Perfect for a weekend treat when you want something different from biscuits or slices.
• Small batch size suits family desserts because you don’t end up with too many leftovers.
• Crisp outside and soft centre make each serving feel more interesting than a regular chocolate dessert.

Key Ingredients for Fried Nutella

Nutella

Nutella gives this dessert its creamy chocolate-hazelnut centre. Use the classic spread if possible, as it firms well in the freezer and softens smoothly during frying.

Cornflakes

Cornflakes create the crisp outer shell and protect the Nutella during the quick fry. Plain, unsweetened cornflakes work best, as they give crunch without adding extra sweetness.

Fine Desiccated Coconut

Fine desiccated coconut adds sweetness and a delicate chew to the coating. Its small texture mixes well with the crushed cornflakes and helps cover the Nutella more evenly.

Hazelnuts

Hazelnuts are optional, but they add a little crunch in the centre. They also echo the hazelnut flavour already present in the Nutella.

Find the complete list with measurements in the recipe card below.

How to Make Fried Nutella

Step 1: Put the Nutella in the freezer for about 30 minutes, or until it hardens enough to work with.

Step 2: Using 2 spoons, make 4 quenelles, shaped like croquettes, with the hardened Nutella. If you like, insert 1 hazelnut into each quenelle. Put the quenelles on a tray lined with baking paper and place them back in the freezer to harden.

Step 3: In the meantime, crush the cornflakes with a rolling pin, mix them with the fine desiccated coconut, and put the mixture on a plate.

Step 4: Beat the egg and set it aside. Once the quenelles are hard, coat them with the coconut and cornflake mixture, pressing gently with your hands until completely covered.

Step 5: Dip the coated quenelles in the beaten egg, then coat them again with the coconut and cornflake mixture. Press gently so the second layer sticks well.

Step 6: Put the quenelles back in the freezer for 1 hour. Deep fry them for a few seconds in hot vegetable oil heated to 190°C – 375°F, turning them gently until golden brown on all sides.

Step 7: Transfer the fried quenelles to a plate lined with kitchen paper to drain any excess oil.

Note: They shouldn’t absorb much oil if fried quickly at the correct temperature.

Step 8: Serve warm with fresh fruit and unsweetened whipped cream.

Frequently Asked Questions

Extra Help from the Kitchen

Use a Small Deep Pan – Choose a pan that lets the oil cover the quenelles without needing too much oil. This helps them fry evenly and makes turning them easier.

Rinse Hands with Cold Water – Rinse your hands with cold water and dry them well before handling the Nutella. Cooler hands help slow down softening, making the quenelles easier to shape and coat.

Keep the Coating Dry – Keep the cornflakes and coconut mixture away from steam, wet spoons, or damp hands. Dry crumbs cling better and crisp more evenly in hot oil.

Lower Gently into the Oil – Slide each quenelle into the oil with a slotted spoon instead of dropping it. This helps prevent splashing and keeps the coating from cracking.

Drain on Paper Towel Briefly – Move the fried quenelles to a paper towel for a short rest, then serve them while still warm. Leaving them too long can soften the crisp coating.

Variations and Twists

Try a Pancake-Style Coating – Replace the cornflake and coconut coating with a thick pancake batter, then dip the frozen Nutella quenelles into the batter before frying. Keep the Nutella frozen firm so it holds its shape in the hot oil.

Switch to Panko for Extra Crunch – Swap the crushed cornflakes with panko breadcrumbs for a lighter, crisp coating. Dip the frozen Nutella in egg, coat with panko, then repeat the egg and panko coating for better coverage.

Use Toasted Hazelnuts in the Coating – Chop toasted hazelnuts finely and mix a small amount into the coating. It keeps the flavour close to the original recipe while giving the outside more crunch.

Finish with Powdered Sugar – Keep the original cornflake and coconut coating, then dust the fried pieces lightly with powdered sugar before serving. Use only a small amount because the Nutella centre is already sweet.

Air Fried Nutella – Freeze and coat the Nutella pieces as written, then freeze them until completely solid. Place them in a lined air fryer basket, spray lightly with neutral oil, and air fry at 200°C – 400°F for a few minutes, watching closely so the Nutella doesn’t soften before the coating crisps.

Storage and Shelf Life

Store the uncooked coated Nutella quenelles in an airtight container in the freezer before frying, with parchment paper between layers to stop them from sticking.

Fry them straight from frozen, as thawing can soften the Nutella and loosen the coating. Once fried, serve them warm as soon as possible because the coating softens as it sits.

I don’t recommend freezing or reheating the fried pieces, as the Nutella centre can leak and the crisp coating won’t come back properly.

Sweet Recipes for Nutella Lovers

• Nutella and Mascarpone Pie
• 3-Ingredient Nutella Doughnuts
• Nutella Roses
• Nutella Palmiers
• Peanut Butter Nutella Banana Bites

Fried Nutella Recipe

With frozen Nutella, crushed cornflakes, and coconut, Fried Nutella fries up crisp and golden, with a warm chocolate-hazelnut centre inside.

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Course: Dessert

Cuisine: International, Italian

Prep Time: 2 hours hours

Cook Time: 1 minute minute

Total Time: 2 hours hours 1 minute minute

Servings: 4

Author: Manuela Zangara

Equipment

• Boxiki Stainless Steel Baking Sheet Set
• Stainless Steel Stew Pot

Ingredients

• 200 g – 7 oz Nutella
• 1 egg – beaten
• 1 cup cornflakes – crushed
• ¼ cup fine desiccated coconut
• 4 hazelnuts – optional

Instructions

• Put the Nutella in the freezer for about 30 minutes, or until it hardens enough to work with.
• Using 2 spoons, make 4 quenelles, shaped like croquettes, with the hardened Nutella. If you like, insert 1 hazelnut into each quenelle. Put the quenelles on a tray lined with baking paper and place them back in the freezer to harden.
• In the meantime, crush the cornflakes with a rolling pin, mix them with the fine desiccated coconut, and put the mixture on a plate.
• Beat the egg and set it aside. Once the quenelles are hard, coat them with the coconut and cornflake mixture, pressing gently with your hands until completely covered.
• Dip the coated quenelles in the beaten egg, then coat them again with the coconut and cornflake mixture. Press gently so the second layer sticks well.
• Put the quenelles back in the freezer for 1 hour. Deep fry them for a few seconds in hot vegetable oil heated to 190°C – 375°F, turning them gently until golden brown on all sides.
• Transfer the fried quenelles to a plate lined with kitchen paper to drain any excess oil.

  Note: They shouldn’t absorb much oil if fried quickly at the correct temperature.
• Serve warm with fresh fruit and unsweetened whipped cream.

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