STRAWBERRY FRITTERS WITH CHOCOLATE SAUCE
This is my own take on beignets, a classic French dessert recipe. I take fresh strawberries, coat them with batter, then fry them, beignet-style. These strawberry fritters make my mouth water, they are so good. I love the combination of airy, crisp pastry, with lightly cooked fresh strawberries, and rich chocolate sauce.
Provided by Austin Geraldson
Categories Bread Quick Bread Recipes
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. Add the strawberries to the batter and fold gently to coat.
- Heat the oil in a large heavy pot over medium-high heat to 360 degrees F (180 degrees C).
- Meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. Place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. Set the dish on a kitchen towel and cover to keep warm.
- Working in batches, carefully drop the batter-coated strawberries into the hot oil. Fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. Remove the cooked strawberry fritters and place on paper towels to drain. Dust with confectioners' sugar and drizzle with chocolate sauce to serve. Serve remaining chocolate sauce on the side.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 43.6 g, Cholesterol 155.8 mg, Fat 47.3 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 20.8 g, Sodium 237.1 mg, Sugar 23.5 g
FAMOUS STRAWBERRY FRITTERS
Make and share this Famous Strawberry Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 42m
Yield 12 to 14 fritters
Number Of Ingredients 11
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.
Nutrition Facts : Calories 97.5, Fat 2.9, SaturatedFat 1.4, Cholesterol 40.8, Sodium 122.8, Carbohydrate 14.8, Fiber 1.3, Sugar 4.5, Protein 3
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.
RHUBARB FRITTERS
I got this recipe from my niece's son. Since we live in apple country, we have enjoyed apple fritters for many years. This rhubarb treat is a nice change for spring when apples are few and rhubarb is plentiful. -Helen Budinock, Wolcott, New York
Provided by Taste of Home
Time 30m
Yield about 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 1 cup sugar and salt. In a small bowl, whisk the egg yolks, milk and butter. Gradually add to dry ingredients, stirring until smooth. , Toss rhubarb with remaining sugar; gently stir into batter. In a small bowl, beat egg whites until stiff. Fold into batter. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop batter by tablespoonfuls into oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
STRAWBERRY-BANANA FRITTERS
My grandmother made these crispy, fruity treats with apples, and my mother with sweet corn. When I didn't have either on hand, I substituted bananas and strawberries. Serve dusted with confectioners' sugar.
Provided by gina
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 24m
Yield 15
Number Of Ingredients 12
Steps:
- Sift flour, baking powder, cinnamon, and salt together in a bowl.
- Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter.
- Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 112 calories, Carbohydrate 20.6 g, Cholesterol 26.1 mg, Fat 1.9 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 142.9 mg, Sugar 5.8 g
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