If you never had a deep fried strawberry before, this may sound like a strange dessert but the chances are you’ll come to love serving them in your summer parties and gatherings.
The strawberries are coated in a light airy batter and deep fried until golden. This makes the strawberries juicier and when eaten shortly after frying the coating stays crunchy.
Normally sweet fritters are coated with powdered sugar that adds sweetness. This recipe is free of refined sugars and I used shredded coconut that I pulsed in a coffee grinder for a fine ground, almost powder like texture.
You’ll need a candy thermometer to heat the coconut oil to the right temperature. Be careful as the oil gets really hot!
The other treat in the picture on top is the funnel cake I made with remaining fritter batter. Super easy and you can use up every remaining drop of batter!
After years of home baking Marianne has studied pastry chef profession and worked in the field in Israel for 3 years. She is currently a stay-at-home mom eager to start teaching kitchen skills to an over enthusiastic toddler.