Fried Strawberry Recipe

Prepare the Strawberries

Wash the strawberries thoroughly under running water. Pat them dry with a clean kitchen towel. Remove the stems and set aside.

Make the Batter

In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, granulated sugar, and a pinch of salt. Gradually whisk in the ice-cold water until you achieve a smooth batter.

Heat the Oil

In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Strawberries

Dip each strawberry into the batter, allowing any excess to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels.

Melt the Chocolate

In a small saucepan over low heat, combine the dark chocolate and heavy cream. Stir continuously until the chocolate is fully melted and the mixture is smooth.

Sweeten the Sauce

Add granulated sugar to the melted chocolate and stir until dissolved. Remove from heat and set aside to cool slightly.

Prepare the Berries

In a blender, combine the mixed berries, granulated sugar, and lemon juice. Blend until smooth.

Strain the Coulis

Pour the blended mixture through a fine-mesh sieve to remove seeds and pulp. Collect the smooth coulis in a bowl and set aside.

Heat the Cream and Milk

In a saucepan, combine heavy cream and milk. Heat over medium-low heat until just below boiling, stirring occasionally.

Whisk Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

Combine Mixtures

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper them. Return the mixture to the saucepan.

Cook the Anglaise

Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Do not let it boil.

Finish the Sauce

Remove from heat and stir in vanilla extract. Allow to cool slightly before serving.