COMMENT:
There are thousands of fritter recipes throughout the South. Some are savory and some are sweet. Some are flat and dense and some are light and airy. Using fresh Louisiana strawberries is only natural in this recipe because they are so abundant in our area. The batter is so light and airy that we call them strawberry beignets. Serve with powdered sugar and strawberry syrup for the perfect breakfast item or a sweet treat.
INGREDIENTS FOR FRITTERS:
- 3/4 cup strawberries, diced
- 1 1/4 cup flour
- 3/4 cup sugar
- 3 eggs
- 1 tbsp butter, melted
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup milk
- 4 tsp vanilla
- 1/8 tsp cinnamon
- oil for frying
METHOD:
In a deep fat fryer or deep frying pan, heat oil to 375 degrees F. In a medium-sized mixing bowl, combine strawberries, sugar, eggs, melted butter , milk, vanilla and cinnamon. Mix well. In a separate bowl, combine flour, baking powder and salt. Mix until well blended. Slowly pour strawberry mixture into dry ingredients while mixing with a wire whisk. Blend just until ingredients are incorporated. Do not overmix. Using a 1-ounce cookie dough scoop, scoop up fritter batter and place in oil. Cook, flipping often, until golden brown approximately 3-5 minutes.
INGREDIENTS FOR SYRUP:
- 2 pints strawberries, stemmed and pureed
- 1/2 cup sugar
- 1 cup Smucker's strawberry syrup
METHOD:
Mix all ingredients until sugar is dissolved. Serve over strawberry fritters or ice cream. |
