Deep Fried Strawberries
Juicy strawberries become juicier when coated with a light batter and deep-fried until golden. It's a whimsical treat that you'll love to serve. Use a candy thermometer to heat oil to the right temperature and be careful. A light dusting of powdered sugar adds a festive touch of sweetness.
1 cup all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1 (0.25-ounce) package active dry yeast
1/4 cup warm (110°F to 115°F | 45°C) water
3/4 cup club soda or lemon lime soda
1 (16-ounce) package Driscoll's Long Stem Strawberries, if available
3 tablespoons powdered sugar
Fresh mint, for garnish (optional)
- Whisk together flour and granulated sugar. Set aside. Combine yeast and warm water in a large bowl and whisk until yeast dissolves. Whisk in club soda or lemon lime soda. Whisk in flour mixture until smooth and blended. Cover loosely and let rest 1 hour.
- Meanwhile, remove calyx (green leaves on top) from strawberries but do not hull. Pat strawberries dry. Line a baking sheet with paper towels. Set aside. Place extra flour in a small bowl.
- Heat 2-inches of oil in a large heavy-duty saucepot to 375°F to 380°F | 190°C (use a candy thermometer).
- Dip strawberries, one at a time, in bowl of flour, dusting off excess. Dip floured strawberries in batter and turn to coat (batter will be very thick). Carefully place in oil (using tongs or a long skewer) and fry until lightly golden all over (carefully stir with slotted spoon to evenly cook), 1 to 3 minutes. Remove with a slotted spoon and transfer to prepared baking sheet. Repeat with remaining strawberries. Place fried strawberries on a platter, dust with powdered sugar and garnish with mint leaves. Serve immediately.
Makes 6 to 8 servings.
Recipe and photograph provided courtesy of Driscoll Strawberry Associates.