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deep fried strawberries

Tasty Deep Fried Strawberries

Delicious Tasty Deep Fried Strawberries recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 20 pieces
Calories: 2500
Ingredients Method

Ingredients
  

For the fruit base
  • 1 lb strawberries (stems removed and patted completely dry)
  • 8 oz high-quality semi-sweet baking chocolate
For the batter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 3/4 cup whole milk
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
For frying
  • 32 oz neutral vegetable oil (such as canola or peanut)

Method
 

  1. Wash the strawberries thoroughly and pat them completely dry with paper towels—this is crucial for both the chocolate coating and the batter to adhere properly. Melt the chocolate in a microwave using 30-second bursts, stirring between each burst until completely smooth. Working quickly while the chocolate is still warm, dip each strawberry into the melted chocolate, coating it completely, then place on a parchment-lined tray. Refrigerate for at least 20 minutes until the chocolate is fully set and firm to the touch.
  2. While the chocolate-coated strawberries chill, whisk together the flour, cornstarch, baking powder, sea salt, and sugar in a medium bowl, ensuring the baking powder is evenly distributed throughout the dry mixture. In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined. Pour the wet mixture into the dry mixture and stir until just combined—the batter should be slightly thick and coat the back of a spoon. Don't overmix; a few small lumps are fine and will actually give you a lighter, crispier coating.
  3. Pour the neutral vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat the oil to 370°F, checking the temperature with a reliable thermometer—this temperature is key for achieving a crispy exterior while keeping the strawberry and chocolate interior from burning. While the oil heats, remove the chocolate-coated strawberries from the refrigerator and prepare a plate lined with paper towels for draining. I like to have everything ready to go before I start frying since the process moves quickly once you begin.
  4. Working in batches of 4-5 strawberries at a time, dip each chocolate-coated strawberry into the batter from Step 2, coating it completely, then carefully place it into the hot oil. Fry for 3-4 minutes, gently turning occasionally with a slotted spoon, until the batter is golden brown and crispy. Remove the fried strawberries with a slotted spoon and transfer to the paper towel-lined plate to drain. Serve warm while the batter is still crispy and the chocolate inside is still slightly soft—this contrast is what makes these special.