Fresh Strawberry Fritters Food

FRESH STRAWBERRY FRITTERS

Steps:

• Combine the dry ingredients in a large bowl.
• Whisk together the milk, egg yolks, oil, lemon juice and vanilla. Add to the dry ingredients and beat until nice and smooth.
• In a separate bowl, whip the egg whites until soft peaks form. Gently fold the egg whites into the batter. The batter will gain quite a bit of volume at this point.
• Coarsely chop the strawberries. You want nice big chunks in the fritters. Fold the strawberries gently into the batter.
• Stir up the strawberry preserves so they are nice and loose. Swirl the preserves in the batter.
• Heat oil to 375 degrees in a deep, heavy saucepan. Drop a couple tablespoons of batter into the hot oil and fry for 4 to 5 minutes, or until golden brown. I used an ice cream scoop for mine. You want the fritters to have enough time to cook all the way through without burning the outside
• Fry up a test fritter and make adjustments to size and temp as needed.
• Remove the fritters from the hot oil and drain on paper towels. You can keep the fritters warm in the oven - just set on a low temperature. Serve hot!
• Top with powdered sugar or a light glaze for yummy perfection!

FRESH STRAWBERRY FRITTERS

Steps:

• Wash the berries, then pat completely dry. Remove the hulls, then transfer to the refrigerator to chill completely.
• In a large mixing bowl, whisk together egg and milk. Add sugar, butter, vanilla extract and almond extract, and whisk until well combined. Sift in the flour and salt, and whisk until you have a smooth, thick batter.
• In a deep, heavy pot, heat 2-3 inches of oil to 375F (or use a deep fryer, if you prefer).
• Working in batches of 4-5 fritters at a time, spear a strawberry with a fondue fork or a long metal skewer, and dip into the batter to coat completely. Drop the fritter into the hot oil and fry until golden brown, about 1-2 minutes, turning once about halfway through. Transfer to a baking sheet lined with paper towels to drain.
• Dust the finished fritters generously with confectioners' sugar, and serve immediately. (As hard as it might be, I do strongly suggest eating the whole batch in one sitting, because they honestly won't be nearly as good by the next day. I have faith in you. You can do it.)

FRITTERS WITH LEMON MOUSSE AND STRAWBERRIES

Steps:

• In a small heavy saucepan, whisk egg yolks, sugar and lemon juice until blended. Cook over medium-low heat, whisking constantly, until thickened and a thermometer reads at least 170°. Do not allow to boil. Immediately remove from heat. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold, 30 minutes., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into lemon mixture. Refrigerate, covered, until serving., For topping, in a small bowl, toss strawberries with honey and sugar. Let stand until juices are released from strawberries., For fritters, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and orange zest until blended. Add to dry ingredients, stirring just until moistened., In a deep cast-iron or electric skillet, heat oil to 375°. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. , To serve, spoon mousse into dessert dishes; top with strawberries. Serve with fritters. Sprinkle with additional powdered sugar, if desired.

FAMOUS STRAWBERRY FRITTERS

Steps:

• Wash strawberries and dry thoroughly on paper towels; hull and quarter strawberries and place on a dry paper towel.
• Whisk eggs, milk, butter, and vanilla in a bowl; add powdered sugar, salt, and baking powder and combine.
• Add flour and mix to make a smooth batter; let stand at least 30 minutes.
• Mix strawberries into batter.
• Cover a rack with 3 layers of paper towels; heat 1 inch of oil to 375° in a deep flat-bottomed heavy pan (or follow manufacturer's instructions if using an electric fryer).
• Dip a heaping tablespoon of batter carefully into hot oil; oil may foam or bubble; do not fry more than 4 fritters at a time.
• Fry approximately 1 1/2 minutes on each side, turning with a slotted spoon.
• Remove fritters when golden brown and place on prepared rack to drain.
• Cover tops of fritters with additional paper towels.
• Let cool 5 minutes and roll in granulated sugar (or can dust with powdered sugar).
• Serve 3 or 4 fritters on a plate.
• Fritters are best when eaten within 30 minutes; if you wait too long to eat them, the batter becomes soggy.

STRAWBERRY FRITTERS

Steps:

• Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil, and salt into the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside for 20 minutes.
• Rinse, drain and dry the strawberries. Heat vegetable oil in a deep fryer (or 2 inches of oil in a deep, heavy pot) to 350 degrees.
• Whip the egg whites in a mixer fitted with a whip attachment (or using a hand mixer) until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When you are ready to serve, fold the egg whites into the batter until completely blended.
• Working in batches to avoid crowding the pot, spear a strawberry with a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners' sugar, and serve immediately.