Deep Fried Strawberries

by Patricia on July 20, 2012

Oh my word.  That is what I have to say about these pretty little deep fried wonders of joy!  They were fabulous.  I had my little side kick helper on the side to giving me a hand with these and we were both very eager to try these.

Just about anything deep fried has to be good.  Not good for you, but good none the less!  I saw these and knew, just knew that with a bit of melted white chocolate, they would be a hit.  And a hit they were.  The tender strawberry dipped in the warm chocolate..words can’t describe.  You’re going to have to just go make these to get the full effect!!!

There was some stove work that had to be done with hot oil, so my handy helper couldn’t get too close to that part, but she had a ton of fun dipping the strawberries in the mixture for me and then passing them off so they could do their thing in the pot.

The fair is coming to our state soon.  Why not be ready for a little fried food early!!!

Deep Fried Strawberries 
What you’ll need:
batter:
1 1/2 cups whole milk
2 eggs – beaten
1/4 cup vegetable oil
1 teaspoon salt
2 teaspoons sugar
2 teaspoons baking powder
1 1/2 cups all purpose flour
1 cup cornmeal

(I used white chocolate candy coating for the dipping sauce – melted 4 squares in the microwave).

large strawberries
1/2 cup – 1 cup all purpose flour – enough  to dredge strawberries
vegetable oil – enough to fry
powdered sugar – to dust
dipping sauces:

What to do:
1. Place enough vegetable oil into a deep sided frying pan {or deep frying machine} and heat to 375 degrees. I use a candy thermometer to monitor my oil temperature.

2. Into a large bowl add: milk, eggs, 1/4 cup vegetable oil. Whisk to combine. Set aside.

3. Into a separate bowl add: salt, sugar, 1 1/2 cups flour, cornmeal and baking powder. Whisk to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well incorporated.

4. Into a shallow pan, add enough flour to dredge strawberries.  Mist strawberries with water. Dredge strawberries in flour and then into batter mixture.

5. CAREFULLY place battered strawberries into the hot oil. Do not crowd pan. Cook until golden. Turning {I find chopsticks work well} so it’s evenly browned on all sides. Transfer strawberries to a plate lined with paper towels to absorb excess oil.

6. Transfer to serving plate and dust with powdered sugar. Serve with dipping sauces.

These disappeared so fast it was funny.  The plate was full and the next thing you know, they are gone.  A must try for sure.

Patricia – Two Girls Cooking

Source

Babble

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