Strawberry Fritters Recipes

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.

Steps:

• For the fritters: Combine the lukewarm milk, yeast and 1 teaspoon of the sugar in a large glass measuring cup and stir to dissolve. Let sit until the mixture looks foamy, about 10 minutes.
• Place the flour, salt, orange zest, nutmeg and the remainder of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix to combine.
• Combine the eggs and vanilla in a small bowl.
• Add the yeast mixture and egg mixture to the dry ingredients. Mix on low speed until the dough comes together, about 3 minutes. Stop and scrape the bowl at least twice. Gradually add the softened butter. Stop and scrape the bowl and mix on medium speed for 6 minutes.
• Spray a large bowl with nonstick baking spray. Place the dough in the greased bowl, cover and allow to proof in a warm place until it doubles in size, about 1 hour.
• Gently punch the dough down. Roll the dough out to a 12-by-18-inch rectangle on a floured surface. Spread the raspberry jam on top, spreading almost all the way to the edges. Sprinkle the fresh raspberries on half of the dough then fold the dough over. Cut the dough into 1/2-inch strips with a bench scraper, then cut the strips into 1/2-inch pieces in a crisscross pattern. Scoop up the pieces and rearrange them, then cut them again in a crisscross pattern.
• Flour your hands well and group the cut pieces into a log that is about 12 inches long and 3 inches wide. Generously flour 2 sheet pans. Cut the log into 12 pieces. Place the pieces on the floured sheet pans. Gently press each mound of dough into a flat round. Cover the pans with plastic wrap and allow the fritters to rise until puffy, 15 to 20 minutes (note that they should not double in size).
• For the glaze: Combine the confectioners' sugar and 3 tablespoons of the freeze-dried raspberries in a food processor and pulse until the raspberries are powdered. Transfer the mixture to a medium bowl. Add the milk and lemon juice. Whisk until incorporated. Set aside.
• Crush the remaining 2 tablespoons freeze-dried raspberries and set aside.
• When ready to fry, pour about 3 inches of oil into a medium Dutch oven or heavy pot and heat until it registers 350 degrees F on a deep-fry thermometer. Carefully and gently place 3 to 4 fritters in the oil. Fry until deeply browned, 1 to 2 minutes, flipping the fritters a couple of times so they cook evenly.
• Remove the fritters with a slotted spoon and place on a wire rack to drain. Continue to fry the fritters, making sure the oil remains at 350 degrees F.
• Dip each fritter into the glaze while it's still warm, coating the top and bottom. Place the dipped fritters on a wire rack to drain, then sprinkle with crushed freeze-dried raspberries. Allow the glaze to set before serving.

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.

Steps:

• Combine the batter ingredients and mix well.
• Heat the oil in a small saucepan to about 130C (not too hot- this is very important).
• Roll each strawberry in icing sugar until it's completely coated.
• Dip into the batter, then gently drop into the oil and cook for about 1 minute or until golden brown.
• Place on a paper towl to drain before serving.
• You can fry several at a time depending on the size of your pot.
• Serve the strawberry fritters immediately with vanilla ice cream drizzled with golden syrup and dusted with icing sugar.

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.

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.

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.

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.